Ingredients:
1 lb turkey breast, sliced or pounded thinly
1/4 cup flour
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup marsala wine
1/4 cup sherry wine
1/2 cup chicken broth
2 garlic cloves, thinly sliced ( or minced)
1 tablespoon lemon juice
1/2 teaspoon oregano ( Turkish or European is best)
Directions:
Mix flour, Onion Powder, Salt and Pepper in dredging dish.
Dredge turkey slices and using a skillet brown in hot olive oil approximately 2 minutes each side.
Remove turkey and set aside.
Using same skillet, saute mushrooms in remaining oil for 3-4 minutes.(Do not remove).
Gently deglaze skillet by adding the Marsala Wine.
Add remaining 5 ingredients and cook on medium-low for 10 minutes reducing liquid by one-half.
In separate skillet, arrange turkey slices and carefully pour sauce over turkey.
Bring to a simmer, COVER and cook for 15 minutes.
Sauce should thicken to coat pasta nicely. If you prefer thicker, combine 1 Tbl.cornstarch with a little cold water and add to sauce and simmer for 2-3 minutes.
Serve with angel hair, linguini, or fettucini pasta.
Servings: 3-4
Time preparation: 10 min.
Time total: 40 min.