Turkey Marsala
Minutes Prep time: 45
Minutes Total time: 45
Servings: 5
Difficulty: easy
Minutes Prep time: 45
Minutes Total time: 45
Servings: 5
Difficulty: easy
1 tablespoon cornstarch
1/4 cup reduced-sodium chicken broth
1/3 cup Marsala wine
PAM® Original No-Stick Cooking Spray
1 pkg (8 oz each) sliced mushrooms (8 oz = about 3 cups)
1/2 medium carrot, cut into thin strips (1/2 med = about 1/2 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon ground black pepper
1 pkg (20 oz each) boneless turkey breast tenderloins
Additional chopped fresh parsley, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 16 mg | 2% |
Carbohydrate | 4 g | 1% |
Cholesterol | 77 mg | 26% |
Total Fat | 2 g | 4% |
Iron | 1 mg | 8% |
Calories | 175 kcal | 9% |
Sodium | 128 mg | 5% |
Protein | 30 g | 60% |
Saturated Fat | 1 g | 3% |
Sugars | 1 g | 0 |
Vitamin C | 2 mg | 4% |
Mix cornstarch, broth and wine in small bowl until well blended; set aside.
Spray large nonstick skillet with cooking spray; heat over medium heat. Add mushrooms, carrot, parsley and broth mixture; stir. Cook 6 minutes or until mushrooms are tender and sauce is thickened and translucent, stirring constantly.
Sprinkle pepper over turkey tenderloins. Add to skillet; turn to coat both sides of tenderloins with sauce. Cover; reduce heat to low. Cook 25 minutes or until tenderloins are no longer pink in centers and juices run clear (165°F), turning occasionally. Garnish with additional chopped fresh parsley, if desired.
Turkey Marsala