Turkey Marsala with Sautéed Spinach
Lean turkey cutlets benefit from a slightly sweet Marsala wine sauce and the twofold richness of prosciutto and Italian Fontina.
Lean turkey cutlets benefit from a slightly sweet Marsala wine sauce and the twofold richness of prosciutto and Italian Fontina.
- Carbohydrate 7 g(2%)
- Cholesterol 173 mg(58%)
- Fat 46 g(71%)
- Fiber 1 g(6%)
- Protein 46 g(93%)
- Saturated Fat 18 g(90%)
- Sodium 737 mg(31%)
- Calories 672
Step-by-step
- 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.
My Weeknight Wonder: Turkey Marsala with Sautéed Spinach
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Balancing work, family commitments, and the occasional desperate dash to the grocery store leaves little room for elaborate recipes. That's why I've become a champion of quick, flavorful meals that don't compromise on taste or nutrition. This Turkey Marsala with Sautéed Spinach is my absolute go-to – a weeknight warrior that always delivers.
The beauty of this dish lies in its simplicity. It comes together quickly, requiring minimal prep time, which is a lifesaver on those crazy evenings. The combination of lean turkey, rich Marsala wine, savory prosciutto, and creamy Fontina cheese creates a symphony of flavors that's both elegant and comforting. The sautéed spinach adds a vibrant green contrast and a healthy dose of nutrients, making it a well-rounded meal I feel good about serving my family.
I love how versatile this recipe is. Feel free to experiment with different cheeses – provolone or even a sharp cheddar could be wonderful substitutes. You can also adjust the amount of spinach depending on your preference. Sometimes, I add a splash of cream to the Marsala sauce at the end for an extra touch of richness, but it's delicious even without it. The key is to use good quality ingredients – the flavor of the Marsala wine truly shines through in this dish.
The best part? This recipe practically cleans itself. The entire meal cooks in one skillet, minimizing cleanup time, a real bonus after a long day. I often double the recipe, making enough leftovers for lunch the next day – another win for busy schedules. It's the perfect blend of deliciousness and practicality, and that's what makes it a true weeknight wonder in my kitchen.
Beyond the practicality, this Turkey Marsala is a crowd-pleaser. My kids devour it, and even my picky husband raves about it. It's sophisticated enough for a dinner party, yet simple enough for a casual weeknight meal. It's a recipe that I can confidently recommend to any busy individual or family looking for a flavorful and satisfying dinner that's both healthy and easy to prepare.
So, the next time you're short on time but craving a delicious and satisfying meal, give this Turkey Marsala with Sautéed Spinach a try. It’s a recipe that’s become a staple in my kitchen, and I'm confident it will become a favorite in yours too. The ease of preparation, the delicious flavor, and the minimal cleanup make it a perfect example of a recipe that brings both joy and practicality to the dinner table. Enjoy!
