Turkey Mushroom Marsala
From the kitchen of Better Homes and Gardens.
Makes 4 servings
Prep: 20 minutes
Marinate: 30 minutes to 2 hours
Cook: 8 minutes
- 4 turkey breast tenderloin steaks, cut ½ inch thick (about 1 pound total)
- 1 cup sliced fresh shiitake mushrooms
- 1/3 cup dry Marsala or dry sherry
- 1/3 cup water
- 1-½ teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
- 1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil or cooking oil
- 2 teaspoons cold water
- 1 teaspoon cornstarch
- Hot cooked whole wheat linguine (optional)
1. Place turkey in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine mushrooms, Marsala, the 1/3 cup water, thyme, rosemary, salt, and pepper. Pour over turkey; seal bag. Marinate in the refrigerator for 30 minutes to 2 hours, turning bag occasionally.
2. Drain turkey, reserving marinade. Pat turkey dry with paper towels. In a large skillet heat oil over medium heat. Add turkey; cook for 8 to 10 minutes or until turkey is no longer pink (170 degree F), turning once. Remove turkey from skillet; cover and keep warm.
3. Pour the marinade into skillet. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.
4. In a small bowl combine the 2 teaspoons water and cornstarch; stir into marinade in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve the turkey and mushroom mixture over hot cooked linguine.