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Turkey Marsala

Turkey Marsala

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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!

serves 4 people

Ingredients

cost per recipe: $10.44

The price is determined by the national average.

  • 1

    pound boneless, skinless turkey breast cutlet

  • 1/2

    teaspoon kosher salt

  • 1/8

    teaspoon ground black pepper

  • 1

    tablespoon canola oil

  • 1

    medium onion, diced (about 1/2 cup)

  • 3

    cloves garlic, minced

  • 1/3

    cup dry Marsala wine

  • 1

    can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Golden Mushroom Soup

  • 1/2

    cup water

  • 8

    ounces fettuccine pasta (about 1/2 of a 1-pound package), cooked and drained

  • 1

    tablespoon chopped fresh parsley

view nutrition info

How to Make It

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.
Step 1

Season the turkey with the salt and black pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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Made With
(10 3/4 ounces) Campbell’s® Healthy Request® Condensed Golden Mushroom Soup

(10 3/4 ounces) Campbell’s® Healthy Request® Condensed Golden Mushroom Soup

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Ratings & Reviews

(1)
  • Donna H.

    October 9, 2013

    Not that great...

    I was expecting something a little closer to the marsala dishes I have had at parties or restaurants. This was not even close. The sauce was ok but just really tasted like the golden mushroom soup with a hint of the marsala. Hoping for something richer.

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