TURKEY BREASTS SCALOPPINE WITH MARSALA

Turkey Breasts Scaloppine With Marsala image

Provided by Pierre Franey

Categories dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

8 slices turkey-breast tenderloin, about 1 1/2 pounds
Salt and freshly ground pepper to taste
4 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 garlic clove, peeled and sliced
1/2 cup Marsala wine
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/4 cup canned crushed tomatoes
1/4 cup fresh or canned chicken broth
1 teaspoon Worcestershire sauce

Steps:

Place each slice of turkey between sheets of clear plastic wrap. Pound evenly with a flat mallet or meat pounder to make the slices about 1/4-inch thick.
Sprinkle with salt and pepper. Dredge the slices with the flour, and pound lightly.
Heat 1 tablespoon of the butter and the olive oil in a large nonstick skillet over medium heat. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes.
Turn, and cook until golden brown on the other side, about 2 minutes. Transfer to a hot serving dish. Repeat with the second batch until all the slices are nicely browned.
Add the garlic to the skillet, and cook briefly; do not brown. Add the wine, and cook 1 minute. Add the oregano, tomatoes, chicken broth, remaining butter and Worcestershire sauce. Boil, stirring, about 2 minutes. Check for seasoning, pour over the meat and serve immediately.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 8 grams, Sodium 570 milligrams, Sugar 1 gram, TransFat 0 grams