Turkey Marsala

By Katie Workman
Culinary Setting
Meal Type
Main Course, Entrée
40 MIN

About this Dish

“Tender turkey tenderloins take center stage in this classic Italian dish with savory, mushroomy sauce. This is a great change-of-pace main course for an Easter lunch or dinner, beautiful but also fast.” –Katie Workman

Cooking Style
Turkey Tenderloins


½ c all-purpose flour

Kosher salt and freshly ground pepper to taste

4 turkey cutlets, pounded to 1/4-inch thickness

2 tbsp olive oil

3 slices prosciutto, roughly chopped

8 oz sliced mushrooms (any kind)

1 large shallot minced

1 tsp minced garlic

¾ c Marsala wine

½ c chicken broth

¼ c heavy cream (optional)

2 tbsp unsalted butter, cut into small pieces

4 tbsp minced fresh parsley, divided

Hot cooked polenta or mashed potatoes to serve (optional)


In a shallow bowl combine the flour, salt and pepper.

Heat the oil in a very large skillet over medium high heat. Dredge the cutlets in the flour mixture and when the oil is hot place them in the pan, making sure not to crowd them and cook for about 3 minutes, until the bottom is golden brown, then flip and cook for another 3 to 4 minutes, until the bottom is browned and the turkey is just cooked through. Remove the turkey from the pan to a platter.

Return the skillet to medium heat and add the prosciutto. Stir until the prosciutto is crisp and browned, scraping up any little browned bits stuck to the bottom of the pan (you will get more of those browned bits loosened when you add the wine in the next step), about 4 minutes. Transfer the crisp prosciutto to a paper towel to drain. Pour off all but 1 tablespoon fat.

Return the pan to medium high heat and add the mushrooms. Cook, stirring occasionally, scraping the bottom of the pan, until the mushrooms are browned and any liquid released by the mushrooms has evaporated. Add the shallots and garlic and stir for one more minute until you can smell the garlic.

Remove the pan from the heat for a moment to pour in the wine, then return the pan to the heat and add the broth stir and scrape until all of the browned bits come loose and the liquid reduces and starts to become a syrupy sauce.

Remove from the heat, add any juices that have accumulated on the plate from the turkey and the cream, return to a simmer, and stir in the butter until melted. Season with salt and pepper to taste and stir in half of the parsley. Pour the sauce over the turkey on the platter, and sprinkle with the rest of the parsley. Serve with the polenta or mashed potatoes, if desired.

Substituting for Heavy Cream

If you don’t have heavy cream you can skip it, or sub it evaporated milk or even half and half.

Pounding Turkey Cutlets

If your turkey cutlets are about ¼ inch thick to start with, there is no need to pound them. If your cutlets are more than ¼-inch thick, you can place the cutlets between two pieces of plastic wrap and pound them gently with the flat side of a meat mallet, or a rolling pin or wine bottle until they are flattened and of uniform thickness.