Deborah Williams' Turkey Marsala
A recipe straight out of Taste of Home Magazine.


  • 1 pkg. (20 oz) turkey breast tenderloins
  • ¼ cup all-purpose flour
  • ½ tsp. salt, divided
  • ½ tsp. pepper, divided
  • 1 Tbsp. olive oil
  • ½ lb. sliced fresh mushrooms
  • ½ cup reduced-sodium chicken broth
  • ½ cup Marsala wine
  • 1 tsp. lemon juice


1. Cut tenderloins crosswise in half

Pound to ¾ in. thickness.

Mix flour and ¼ tsp each of salt and pepper

Dip turkey in flour mixture to coat both sides – shake off excess

2. In a large nonstick skillet, heat oil over medium heat. Add turkey

Cook 6-8 minutes on each side or until a thermometer reads 165°

Remove from pan; keep warm.

3. In same skillet, heat butter over medium high heat.

Add mushrooms; cook and stir 3-4 minutes or until tender.

Stir in broth and wine; bring to a boil; cook until liquid is reduce by half (about 12 minutes)

Stir in lemon juice and remaining salt and pepper

Serve over turkey

Turkey Marsala - Home & Family

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