1 package (20 ounces) turkey breast tenderloins
1/4 cup all-purpose flour
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1/2 cup reduced-sodium chicken broth
1/2 cup Marsala wine
1 teaspoon lemon juice
Cut tenderloins crosswise in half; pound with a meat mallet to 3/4-in. thickness. In a shallow bowl, mix flour and 1/4 teaspoon each salt and pepper. Dip turkey in flour mixture to coat both sides; shake off excess.
In a large nonstick skillet, heat oil over medium heat. Add turkey; cook 6-8 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm.
In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Stir in broth and wine. Bring to a boil; cook until liquid is reduced by half, about 12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey. Yield: 4 servings.
Tonight, I am serving over a bed of noodles alone with edamame, garden salad and fresh fruit compote.