Chicken or Turkey Marsala

20 Sep

Turkey cutlets were on sale last week. That’s about the only way I’ll buy them and it doesn’t happen very often, but it happened last week and a package thusly landed in my fridge. And I remembered a friend asking me about marsala a few weeks (months, but who’s counting?) ago and making a mental note to make that soon, and then having Life get in the way. Know how that goes?  Anyway, I decided to give marsala a whirl with turkey.

Turkey does not like being cooked at high temperatures. It gets tough and stringy. Low and slow is the only way to go with this bird. Since this recipe was developed for chicken, I’m going to tell you how to do things differently depending which poultry you’re using.

This was another Weight Watchers recipe, and really the only thing I’ve done with it is double the sauce. This thickens up quickly and dramatically, and the original became more of a glaze than a sauce. It’s delicious, and not having extra to sop up with bread or another carb seemed a shame, so I make extra.

I told my friend, back when she asked, that the thing I like about marsala is that it’s both very Italian and very beefy in taste. So you can treat it like an Italian dinner and serve it with pasta and steamed veggies and bread, or treat it like steak and serve it with rice or a potato and a salad. Either way works.

We gobbled this up. DH told he he likes it with chicken better, and I liked the turkey very much. So go figure. Pick whichever is on sale and follow the directions for that one.

One more thing, and I’ll confess it only to you. I used Marsala cooking wine instead of the real thing. Maryland, being pesky and annoying in a number of ways, doesn’t allow grocery store sales of alcohol in most areas, and a stop at the beer/wine store wasn’t on the agenda. So this came to the table with often-maligned cooking wine, from the oil and vinegar aisle at the grocery store. Nobody complained. I couldn’t tell the difference, quite honestly. If that makes life easier for you, I recommend it. I also recommend that the food snobs shut it. We’re busy and we’ve gotta eat, y’all.

To make this, you’ll need:

Four chicken or turkey cutlets

2 tbsp olive oil

a sprinkling of salt and pepper

2 cups sliced mushrooms (any variety you like)

3 tsp flour

1/2 cup Marsala wine

1/2 cup chicken broth

Heat oil in a large pan–high heat if you’re using chicken, medium-low if you’re using turkey. Let it get hot either way. Sprinkle your poultry with salt and pepper and let it cook in the oil until it’s done, about three minutes per side depending on your stove, the meat thickness, etc. Remove it from the pan to a plate and tent with foil.

In the same pan, saute mushrooms until they’re deep brown, using your spatula to scrape up all the yummy bird brown bits from the bottom of the pan. Then sprinkle the mushrooms with the flour and cook another few minutes, stirring constantly, until you don’t see the flour anymore (get rid of that raw flour taste, which is just nasty).

Add the wine and broth and stir until the mixture thickens, which will seem to not be happening and then will happen all of a sudden. Stir your turkey or chicken back in, warm up, and serve.

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