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.