This turkey Marsala uses thin cutlets, making a relatively lean and delicious dish, and it takes just minutes to prepare and cook. The dinner can be ready (with some quick angel hair pasta and a salad) in under 30 minutes, and there’s very little mess.

Serve the turkey with a variety of vegetables or a salad for a light meal, or make a heartier dinner with angel hair pasta or roasted potatoes.

Prep:10 mins

Cook:12 mins

Total:22 mins

Servings:4 servings

Ingredients

1/3 cup all-purpose flour

1 to 1 1/4 pounds turkey breast cutlets, about 6 thin or 4 thick cutlets

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil, divided

2 tablespoons finely chopped shallots

8 ounces mushrooms, sliced, optional

2/3 cup dry Marsala wine

2/3 cup low-sodium chicken broth

Steps to Make It

1.Gather the ingredients.

2.Put the flour in a wide shallow bowl.

3.Lay the cutlets out on a flat surface on waxed paper or parchment (less mess!) and season both sides with kosher salt and freshly ground black pepper.

4.Coat the cutlets thoroughly with the flour.

5.In a large cast iron skillet or pan over medium heat, melt the butter with 1 tablespoon of the olive oil. When the butter is hot and foaming, add the cutlets. Cook for 2 minutes on each side. Remove to a plate and set aside. If your cutlets are thin, you might have to do this in two batches

6.Add the chopped shallots to the cast iron pan and cook stirring, for 2 minutes. Add the sliced mushrooms, if using, and continue cooking until the mushrooms are tender, about 3 to 4 minutes.

7.Add the Marsala wine and chicken broth to the pan; bring to a boil over high heat, scraping browned bits off of the bottom of the pan. Cook until the juices are reduced and thickened, about 5 minutes.

8.Add the turkey cutlets back to the pan. Reduce the heat to low and simmer for 2 minutes longer.

9.Serve with a salad and hot cooked angel hair pasta or thin spaghetti, or serve a side of roasted potatoes.