Turkey Scaloppine with Marsala Glaze

Ingredients

• 3 tablespoons all-purpose flour
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon ground white pepper
• 1 pound boneless turkey breast, thinly sliced
• 1/4 cup dry white wine
• 1/2 cup homemade chicken broth or canned reduced-sodium chicken broth
• 1/4 cup sweet marsala wine
• 1 clove garlic, minced
• 2 teaspoons brown sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon grated lemon zest

Directions

1. Mix the flour with the seasoned salt and pepper in a pie plate or plastic bag. Dredge the turkey slices and shake off the excess.
2. Heat a large skillet and spray well with non-stick pan spray. Cook the cutlets in a single layer over medium-high heat about 2 minutes on each side, or until light tan in color. Remove the turkey to a warm platter.
3. Add the white wine, chicken broth, marsala, garlic, and brown sugar to the skillet. Stir, scraping any bits form the bottom of the pan. Bring to a boil and reduce the sauce to about 1/2 cup.
4. In a small bowl, mix the cornstarch with 2 tablespoons water. Add to the sauce, bring to a boil, and stir in the lemon zest.
5. Reduce the heat. Return the turkey to the skillet. Coat with sauce to glaze, and heat thoroughly, about 5 minutes.

Recipe Yield: Yield: 4 Servings

Source: The New Family Cookbook for People with Diabetes
Book Title: The New Family Cookbook for People with Diabetes