Recipe information
Yield
Serves 4
Ingredients
6 tablespoons (3/4 stick) butter
3 cups sliced mushrooms
1 teaspoons dried thyme, crumbled
1 teaspoon fresh lemon juice
1/2 cup Marsala wine
1 1/2 cups canned chicken broth
8 3-ounce turkey cutlets
All purpose flour
Chopped fresh chives or green onion tops
Preparation
Step 1
Heat 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms, thyme and lemon juice. Season with salt and pepper. Sauté until mushrooms are golden brown, about 6 minutes. Add Marsala and boil 3 minutes. Add broth and reduce by 1/2, about 12 minutes. Remove and set aside.
Step 2
Heat 2 tablespoons butter in heavy large skillet over medium heat. Dredge turkey in flour; tap off excess. Add turkey to skillet and cook until just cooked through, about 2 minutes per side. Transfer to plates and keep warm.
Step 3
Place sauce back on heat. Bring to simmer and whisk in remaining 2 tablespoons butter. Season to taste with salt and pepper. Pour sauce over turkey. Sprinkle with chives and serve.
