Kaneohegirlinaz
Wannabe TV Chef
Turkey Marsala
Turkey Breast that I cut up into cutlets (it's cheaper this way)
a dusting of Flour and a little S&P
a quick sauté in some Olive Oil until just done
transfer to a dish, set aside
add more Olive Oil if need be
brown some Crimini Mushrooms (we like alot)
along with some minced Garlic and Shallots
a decent sized glug of Dry Marsala Wine (please, not cooking wine)
scarpe up any nice brown bits in the pan
reduce
some Chicken Stock/Broth (`round about 1/2 cup for two servings, I like to have lots of 'gravy' for the Pasta too)
a goodly sized pat of Butter swirled in
(don't stir, this helps to thicken the sauce)
add back in the Turkey and any collected juices
let bubble for a bit
(taste at this point, do you like it? add more Wine or Broth, Salt, Pepper)
plate with Pasta of your choice (I used Barilla Whole Wheat Spaghetti)
EAT!
Recipes are just someone else's idea, take it and make it your own
Turkey Breast that I cut up into cutlets (it's cheaper this way)
a dusting of Flour and a little S&P
a quick sauté in some Olive Oil until just done
transfer to a dish, set aside
add more Olive Oil if need be
brown some Crimini Mushrooms (we like alot)
along with some minced Garlic and Shallots
a decent sized glug of Dry Marsala Wine (please, not cooking wine)
scarpe up any nice brown bits in the pan
reduce
some Chicken Stock/Broth (`round about 1/2 cup for two servings, I like to have lots of 'gravy' for the Pasta too)
a goodly sized pat of Butter swirled in
(don't stir, this helps to thicken the sauce)
add back in the Turkey and any collected juices
let bubble for a bit
(taste at this point, do you like it? add more Wine or Broth, Salt, Pepper)
plate with Pasta of your choice (I used Barilla Whole Wheat Spaghetti)
EAT!
Recipes are just someone else's idea, take it and make it your own