Taste editor Lee Svitak Dean serves up an idea for tonight's dinner table:
TURKEY OR CHICKEN MARSALA
Serves 4.
Note: Marsala is a fortified wine. From "Not Your Mother's Weeknight Cooking," by Beth Hensperger.
• 4 large turkey breast cutlets or boneless, skinless chicken breast halves (about 11/2 lb.), pounded thin
• Salt and freshly ground black pepper
• 1/2 c. flour, for dredging
• 3 tbsp. unsalted butter, divided
• 3 tbsp. olive oil
• 8 oz. fresh white mushrooms, sliced
• 1 c. dry Marsala (see Note)
• Juice of 1 lemon
• 8 oz. frozen artichoke hearts, thawed and halved
Directions
Season the turkey with salt and pepper. Place the flour on a flat plate and lightly dredge the breasts on both sides.
In a large skillet over medium-high heat, melt 1 tablespoon butter. Sauté turkey in two batches, adding about a tablespoon of butter for the second batch, until golden brown and a bit crispy, 2 to 3 minutes, turning once. Remove the meat to a platter and cover with aluminum foil to keep warm.
Add remaining 1 tablespoon butter and olive oil to skillet and sauté the mushrooms until soft. Pour the Marsala and lemon juice into the skillet. Bring to a low boil and stir for a few minutes to evaporate the alcohol, dissolve the brown bits on the bottom of the pan, and thicken slightly.
Return the breasts to the skillet and add the artichoke hearts; partially cover. Simmer until hot, about 5 minutes, depending on the thickness of the breast, but be careful not to overcook.
Serve with hot rice, fettuccine or couscous, and drizzle the sauce over the top of the meat.
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