Turkey Scalloppine w. Marsala Glaze

[barbogold]

TURKEY SCALOPPINE WITH MARSALA GLAZE

Yield: 4 Servings
Source: The New Family Cookbook for People with Diabetes
Info: diabeticgourmet.com/book_archive/details/26.shtml

INGREDIENTS

- 3 tablespoons all-purpose flour
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground white pepper
- 1 pound boneless turkey breast, thinly sliced
- 1/4 cup dry white wine
- 1/2 cup homemade chicken broth or canned reduced-sodium chicken broth
- 1/4 cup sweet marsala wine
- 1 clove garlic, minced
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon grated lemon zest

DIRECTIONS

Mix the flour with the seasoned salt and pepper in a pie plate
or plastic bag. Dredge the turkey slices and shake off the excess.

Heat a large skillet and spray well with non-stick pan spray.
Cook the cutlets in a single layer over medium-high heat about
2 minutes on each side, or until light tan in color.
Remove the turkey to a warm platter.

Add the white wine, chicken broth, marsala, garlic, and brown
sugar to the skillet. Stir, scraping any bits form the bottom of
the pan. Bring to a boil and reduce the sauce to about 1/2 cup.

In a small bowl, mix the cornstarch with 2 tablespoons water.
Add to the sauce, bring to a boil, and stir in the lemon zest.

Reduce the heat. Return the turkey to the skillet. Coat with
sauce to glaze, and heat thoroughly, about 5 minutes.

Nutritional Information Per Serving (3-1/2 ounces of turkey, 2 to 3 slices):
Calories: 172, Fat: 1 g, Cholesterol: 82 mg, Sodium: 192 mg,
Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 3 g, Protein: 31 g
Diabetic Exchanges: 1/2 Starch, 4 Very Lean Meat