4 Butterball® Fresh Boneless Turkey Breast Cutlets
2 tablespoons olive oil, divided
8 ounces mushrooms, sliced
1 cup sliced onion
1/2 cup Marsala wine
1 tablespoon chopped parsley
Servings: 4
Heat large skillet over high heat until hot; add 1 tablespoon olive oil and turkey. Cook 1 to 2 minutes each side; remove from skillet and keep warm. Add remaining oil, mushrooms and onions to skillet; cook and stir 5 minutes. Reduce heat to low; add wine and simmer uncovered 2 minutes. Return cutlets to skillet, coat with sauce; sprinkle with parsley.
2 tablespoons olive oil, divided
8 ounces mushrooms, sliced
1 cup sliced onion
1/2 cup Marsala wine
1 tablespoon chopped parsley
Servings: 4
Heat large skillet over high heat until hot; add 1 tablespoon olive oil and turkey. Cook 1 to 2 minutes each side; remove from skillet and keep warm. Add remaining oil, mushrooms and onions to skillet; cook and stir 5 minutes. Reduce heat to low; add wine and simmer uncovered 2 minutes. Return cutlets to skillet, coat with sauce; sprinkle with parsley.