Turkey Breast Cutlets Marsala
Four ½-inch-thick turkey breast cutlets
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 teaspoon dried sage
¼ cup dry Marsala wine
¼ cup canned chicken broth
1 tablespoon chilled butter
Season the turkey with the salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the turkey cutlets and brown, about 3 minutes. Turn and brown the other sides, about 3 minutes longer. Be careful not to overcook the cutlets or they will be dry.
Sprinkle the turkey cutlets with sage. Add the wine and broth and bring to a simmer, cooking for about a minute. Using a slotted spoon, transfer the cutlets to the center compartment of the foil containers.
Increase the heat to high and boil the wine mixture until it reduces to ¼ cup, about 2 minutes. Remove from the heat, whisk in the cold butter and pour over the cutlets. 4 center compartment servings.