Turkey in Marsala sauce with lemon broccolini
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 452, total fat 17 G., saturated fats 5 G., proteins 43 G., carbohydrates 22 G., fiber 2 G., cholesterol 72 mg, sodium 542 mg, sugar 0 G.
Calories 452, total fat 17 G., saturated fats 5 G., proteins 43 G., carbohydrates 22 G., fiber 2 G., cholesterol 72 mg, sodium 542 mg, sugar 0 G.
Turkey breast chops acquire the incredible flavor and aroma of mushrooms and Marsala wine, which is used to make the Marsala sauce. Pan-fry the chops, then use the remaining juices and any bits left on the bottom to make a Marsala sauce with cremini mushrooms (button-capped button mushrooms). Serve the turkey with the sauce, garnished with sautéed broccolini and lemon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 gr. broccolini
- 3 tbsp. l. olive oil
- 1 lemon, cut in half (thinly slice one half, squeeze the juice from the other half)
- 2 tablespoons unsalted butter
- 2 cloves garlic, thinly sliced
- 4 cups thinly sliced cremini mushrooms (about 12 oz.)
- 600 g turkey breast chops, trimmed
- 1 cup premium flour
- 2/3 cup dry Marsala
- 2/3 cup lightly salted chicken broth
- 2 tbsp chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat the oven to broil. Toss the broccolini on a baking sheet with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of freshly ground black pepper; add lemon slices.
- Grill until the broccolini is tender and just beginning to char, 5 to 6 minutes. Set aside and cover to keep warm.
- Meanwhile, heat 1 tablespoon of butter and garlic in a nonstick skillet over medium-high heat. Add the mushrooms and cook until golden brown and the liquid has evaporated, about 6 minutes. Transfer the mushrooms to a bowl.
- If necessary, pound the turkey to an even thickness. In a shallow dish, combine flour, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Dredge the turkey in the flour. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Add half of the chops and cook until browned, 2-3 minutes per side; transfer to a plate. Repeat with the remaining 1 tablespoon olive oil and the chops; transfer to a plate.
- Increase the heat to high. Add the wine to the pan and simmer until reduced by half, 2 minutes. Add the broth and simmer until reduced by half, 4 minutes. Add the mushrooms and the remaining 1 tablespoon of butter.
- Remove from heat and stir in parsley and 1 tablespoon lemon juice. Pour the sauce over the turkey and serve with broccolini.
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