chicken or turkey marsala

This is a GREAT dish!


1.5 cups good Marsala wine (not cooking Marsala, buy the sweet)

1.5 pounds turkey or chicken tenderloins

1/2 cup plus 4 tablespoons flour

6 tablespoons butter

1 tablespoon oil

1 cup chicken stock

kosher salt and freshly ground pepper

  • Preheat oven to 200. Warm serving platter in oven, while oven preheats.
  • Wash poultry, pat dry.
  • Pound chicken into thin cutlets
  • Dredge turkey or chicken in 1/2 cup flour to coat. Shake off excess flour. Set cutlets aside.
  • In large skillet over medium heat, melt 2 tablespoons butter with oil. Add cutlets and saute until golden brown (and done). Remove to warm platter in oven.
  • Pour 1.5 cups of Marsala into skillet, simmer for 2 minutes, scraping poultry drippings. Pour Marsala and drippings into a bowl and reserve.
  • Melt remaining 4 tablespoons butter in skillet over medium high. Stir in 4 tablespoons flour and cook until golden brown.
  • Add chicken stock and Marsala mixture, whisking constantly until sauce is smooth.
  • Season with salt and pepper
  • Add sauce to turkey

Serve with asparagus or green beans and mashed potatoes, or angel hair pasta.

This recipe has been adjusted by Jackie O