"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turkey Marsala with Sauteed Spinach Recipe

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This recipe for Turkey Marsala with Sauteed Spinach, by , is from 30 in 30 Minutes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Wilner
Added: Thursday, January 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 small onion, chopped
5 oz baby spinach
4 (4oz) turkey cutlets (They usually come 4 to a package that weighs about 1 pound)
2 tablespoons unsalted butter
2 slices prosciutto, halved cross-wise.
2 oz Italian Fontina, thinly sliced.
1/2 cup sweet Marsala wine

Directions:
Directions:
1. Heat oil in a 12-inch skillet over medium heat until it shimmers.
2. Cook onion with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally until golden, about 4-5 minutes.
3. Add spinach and cook, stirring, until wilted and liquid that the spinach releases has evaporated, about 4 minutes. Divide between 2 plates.
4. Pat turkey slices dry and season with 1/4 teaspoon each of salt and pepper.
5. Heat butter in a 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. Top with cheese slice, then cover and cook until the cheese is melted and turkey is just cooked through, about 1 minute.
7. Transfer turkey to plates with spinach.
8. Add Marsala to skillet and boil, scraping up brown bits, until reduced by half, then spoon over turkey.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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