Best Turkey Marsala With Sautéed Spinach Recipes

SAUTEED RADISHES WITH SPINACH

Steps:

• Cook 2 bunches trimmed and halved radishes and 1 sliced red onion in a skillet with olive oil over medium-high heat, stirring, until tender, about 8 minutes; season with salt and pepper. Stir in 5 ounces baby spinach, the juice of 1/2 lemon and a pinch each of salt and pepper; cook until wilted, about 1 minute.

TURKEY MARSALA

Steps:

• Mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut each tenderloin crosswise in half; pound each piece with a meat mallet to 3/4-in. thickness. Toss with flour mixture; shake off excess. , In a large nonstick skillet, heat oil over medium heat. Add turkey; cook until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender, 3-4 minutes. Stir in broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half, 10-12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey.

TURKEY MARSALA WITH SAUTéED SPINACH

Steps:

• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook onion with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, about 6 minutes.
• Add spinach and cook, stirring occasionally, until tender and liquid spinach releases has evaporated, about 4 minutes. Divide between 2 plates.
• Pat turkey cutlets dry and season with 1/4 teaspoon each of salt and pepper (total).
• Heat butter in skillet over medium heat until foam subsides, then sear turkey until pale golden, 1 to 3 minutes. Flip cutlets over and place 1/2 slice prosciutto on each. Top with cheese, then cover and cook until cheese is melted and turkey is just cooked through, about 1 minute. Transfer turkey to plates with spinach.
• Add Marsala to skillet and boil, scraping up any brown bits, until reduced by half, then spoon over turkey and spinach.