The smell of sweet Marsala wine (the famous fortified wine from Italy) deglazing a pan of sautéed onions and garlic in butter is utterly incredible. The sweetness offsets the savory addition of sliced mushrooms and fragrant sage and is a classic sauce atop veal cutlets or even chicken if you prefer. To put a spin on the classic dish of veal or chicken Marsala, I decided to use thinly sliced turkey cutlets instead. Tender and flavorful, this traditional Italian entrée is one of our household favorites and is sure to quickly become one of your family’s as well.
(To view this recipe, click on the blue title of the blog post above*)
Turkey Marsala with Mushrooms & Sage
Ingredients:
- 8 thinly sliced turkey cutlets
- All-purpose flour
- Salt and Pepper
- Olive Oil
- 1 Tablespoon of unsalted butter
- 2 shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 8 oz. sliced mushrooms
- ½ cup Marsala wine
- ¼ cup low-sodium chicken broth
- ¼ cup fresh sage, roughly chopped
- More fresh sage for garnish
Directions:
- Season each turkey cutlet with salt and pepper and dredge one side lightly in flour. Heat 1 Tablespoon of oil and the butter in a large sauté pan over medium-high heat. Add in the turkey cutlets, flour side down, in a single layer (cooking in batches if needed) and cook for 2 minutes per side or until lightly browned. Remove the cooked turkey from the pan and onto a plate, tenting with foil to keep warm.
- Reduce the heat of the stove to medium. Add an additional tablespoon of oil to the sauté pan. Add in the shallots and garlic and cook for 1 minute, stirring constantly. Add in the mushrooms and fresh sage, chopped and season with ½ teaspoon of salt and ¼ teaspoon of pepper. Stirring constantly, cook the mixture over medium heat for 5-7 minutes, or until the mushrooms have exuded most of their water and are tender.
- Add in the wine to deglaze the pan, scraping up the brown bits from the bottom of the pan. Cook over medium-low heat for 3 minutes. Add in the stock and adjust the seasoning to the sauce if necessary. Cook an additional 5 minutes, then add the cooked cutlets back to the pan and cook over low heat for an additional 5 minutes. Serve the turkey cutlets with the sauce (and some bread for dipping!) garnished with more fresh sage, if desired.
Tagged: chicken broth, fresh sage, garlic, marsala wine, mushrooms, sage, shallots, turkey, turkey cutlets, turkey marsala
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