Ingredients
- 2 tablespoons olive oil, divided
- Cooking spray
- 1 tablespoon chopped fresh basil
- 3 garlic cloves, crushed
- 1 (8-ounce) package presliced mushrooms
- 3/4 cup fat-free, less-sodium chicken broth, divided
- 1 tablespoon cornstarch
- 1/2 cup dry Marsala wine
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 (4-ounce) turkey cutlets
- Basil sprigs (optional)
Preparation
- Heat 1 tablespoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add basil, garlic, and mushrooms; cook 5 minutes, stirring frequently.
- Combine chicken broth and cornstarch in a small bowl. Add broth mixture and Marsala to mushroom mixture. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat to medium-low; cook 5 minutes, stirring frequently.
- While sauce cooks, combine salt, garlic powder, and pepper; sprinkle over turkey. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until done. Serve with sauce. Garnish with basil sprigs, if desired.
Nutritional Information
Amount per serving
- Calories: 245
- Calories from fat: 29%
- Fat: 7.8g
- Saturated fat: 1.2g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 0.9g
- Protein: 36.6g
- Carbohydrate: 5.8g
- Fiber: 0.9g
- Cholesterol: 94mg
- Iron: 2.6mg
- Sodium: 439mg
- Calcium: 25mg
