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Turkey Marsala with Sautéed Spinach

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 30 min
  • $$$
Gatheredtable
adapted fromGourmet

Ingredients

  • 1 medium onion, chopped
  • 2 slices prosciutto, halved crosswise
  • 2 ounces Italian fontina, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • 5 ounces baby spinach
  • 4 turkey breast cutlets
  • 2 tablespoons unsalted butter
  • 1/2 cup sweet marsala wine

Directions

Prep: 1. Chop onion. 2. Halve prosciutto. 3. Slice fontina. Make: 1. Heat oil in a skillet over medium heat until it shimmers. 2. Cook onion with salt and pepper, stirring occasionally, until golden, about 5 minutes. 3. Add spinach and cook, stirring occasionally, until tender, about 4 minutes. Divide between 2 plates. 4. Pat turkey cutlets dry and season with salt and pepper, to taste. 5. Heat butter in skillet over medium heat until foam subsides, then sear turkey until pale golden, 1-3 minutes. 6. Flip cutlets over and place 1/2 slice prosciutto on each. 7. Top with cheese, then cover and cook until cheese is melted and turkey is just cooked through, about 1 minute. 8. Transfer turkey to plates with spinach. 9. Add marsala to skillet and boil, scraping up any brown bits, until reduced by half, then spoon over turkey and spinach.

Goes great with these recipes

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Basic Broccoli
Roasted Potatoes
Sauteed Carrots with Dill
Simple Green Salad

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