Ingredients
The following ingredients have 6 Servings
- 4 to 6 (1 1/4-pound) turkey cutlets, or 2 boneless turkey breast halves (cut crosswise into 6 to 8 thick cutlets)
- Salt and freshly ground black pepper (to taste)
- A couple tablespoons all-purpose flour
- 4 to 6 tablespoons (2 to 3 oz) unsalted butter (depending on how decadent you feel)
- 1/4 cup Marsala
- 1/4 cup homemade chicken stock or canned chicken broth
Instruction
- Flatten the cutlets or the turkey breast halves a little on a wooden board by placing them between sheets of parchment paper or plastic wrap and bashing them with a rolling pin or the bottom of a heavy skillet. Season the turkey on both sides with salt and pepper and dust them very lightly with the flour.
- Melt the butter in a frying pan over medium-high heat. (If the cutlets are all to be done at once, you will probably need to keep two pans going at the same time, dividing the ingredients between them. Otherwise, work in batches, wiping out the pan and using additional butter for the second batch.) Tilt the pan to coat the bottom of the skillet with butter. Reduce the heat to medium, add the turkey, and cook until golden, about 2 minutes per side, being mindful of the temperature so that the butter does not blacken or burn.
- When the turkey is nearly done, pour the Marsala over the top. After it has bubbled and melded with the butter for a few seconds, pour over the chicken stock or broth. Cook for another 2 or 3 minutes while the liquid reduces slightly. Transfer the turkey to plates and spoon the sauce over the top.
