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Turkey Cutlets with Marsala and Shiitake Mushrooms
Ingredients
4 (6-ounce)
turkey breast cutlets
1/2 tsp
sea salt (divided)
1/2 tsp
freshly ground black pepper (divided)
2 tbsp
arrowroot powder
2 tbsp
olive oil
8 oz.
shiitake mushrooms, stems removed and caps thinly sliced
3
garlic
3/4 cup
low-sodium chicken stock or chicken broth
1/2 cup
Marsala wine
2 tbsp
chopped fresh parsley
Instructions
STEP 1
1 Season the turkey with 1/4 teaspoon of the sea salt and 1/4 teaspoon of the pepper.,
STEP 2
2 Spread the arrowroot powder in a thin, even layer in a dish, then dredge both sides of the turkey cutlets in it, dusting off the excess.,
STEP 3
3 Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.,
STEP 4
4 Add the turkey and cook until lightly browned, 3-4 minutes per side. Transfer cooked cutlets to a plate and set aside.,
STEP 5
5 Wipe the skillet clean and heat the remaining 1 tablespoon oil; add the mushrooms and cook, stirring occasionally, until lightly browned and softened, about 5 minutes.,
STEP 6
6 Stir in the garlic and cook until garlic is softened, 1-2 minutes.,
STEP 7
7 Pour in the stock and wine; bring to a boil and cook until the mixture begins to thicken, about 2 minutes.,
STEP 8
8 Reduce the heat to medium and add the turkey cutlets to the pan.,
STEP 9
9 Cook, turning occasionally, until the turkey is hot and cooked through, about 3 minutes.,
STEP 10
10 Remove from heat and stir in remaining 1/4 teaspoon each sea salt and pepper, plus the 2 tablespoons of parsley. Serve right away.
Nutrition Facts
(per serving)
Calories:
300 calories
Servings:
4 servings
Carbohydrates:
12 g
Fat:
8 g
Fiber:
2 g
Protein:
39 g
Sugar:
4 g
Meal Effort
Preparation:
10 minutes
Cook:
15 minutes
Total:
25 minutes