Marsala wine is an inexpensive fortified wine that turns into a wonderful sauce for tender turkey cutlets.
1/4 cup flour
1 pound thinly sliced turkey cutlets
1 tablespoon olive oil
10 ounces mushrooms, sliced
3/4 cup marsala
1/8 teaspoon ground nutmeg
Freshly ground black pepper
2 tablespoons chopped fresh parsley
Place the flour in a plastic bag; add the turkey, seal, and shake to lightly coat with flour.
Heat the oil in a large heavy skillet over medium heat; cook the turkey until light golden brown on both sided, about 2 minutes on a side. Remove from the skillet and keep warm.
Add the mushrooms to the same skillet, and cook, stirring, until softened, about 3 minutes; add the marsala and nutmeg, and cook until the sauce begins to thicken, about 3 minutes.
Return the turkey to the skillet, reduce the heat to low, and cook about 4 minutes. Arrange the cutlets and sauce on a platter, season with pepper and sprinkle with parsley.
"The Other Diabetes" by Elizabeth Hiser
Thursday, September 02, 1999
