Tender turkey cutlets are simmered in a pan sauce made with white wine, garlic and golden mushroom soup. Served over fettuccine, this scrumptious meal is sure to become a weeknight favorite!
cost per recipe: $10.44
The price is determined by the national average.
pound boneless, skinless turkey breast cutlet
teaspoon kosher salt
teaspoon ground black pepper
tablespoon canola oil
medium onion, diced (about 1/2 cup)
cloves garlic, minced
cup dry Marsala wine
can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Golden Mushroom Soup
ounces fettuccine pasta (about 1/2 of a 1-pound package), cooked and drained
tablespoon chopped fresh parsley
Season the turkey with the salt and black pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Add the turkey and cook for 2 minutes or until browned on both sides. Remove the turkey from the skillet.
Reduce the heat to medium. Add the onion and cook for 2 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds.
Increase the heat to medium-high. Add the wine and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 1 minute or until the wine is reduced by half.
Stir in the soup and water and heat to a boil. Return the turkey to the skillet. Reduce the heat to low. Cook for 2 minutes or until the turkey is cooked through. Serve the turkey and sauce over the fettuccine. Sprinkle with the parsley.