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Categories:
sweet potatoes olive oil salt ground ginger flour pepper turkey breast cutlets cremini mushroom Marsala parsley
Viewed: 38 - Published at: 5 years agoIngredients
- 4 medium sweet potatoes, peeled
- 1 tablespoon olive oil
- 1 teaspoon salt
- 12 teaspoon ground ginger
- 3 tablespoons flour
- 14 teaspoon pepper
- 4 turkey breast cutlets
- 12 lb cremini mushroom, sliced
- 12 cup marsala
- 2 tablespoons parsley, chopped
Method
- Preheat oven to 375.
- Cut each sweet potato into 4 wedges.
- Place in a large bowl.
- Drizzle with 1 teaspoon olive oil, 1/2 teaspoon salt and ginger.
- Toss to coat.
- Place on a large baking sheet.
- Bake for 25-30 minutes, or until tender.
- About 15 minutes before the sweet potatoes are done, on a sheet of waxed paper, mix together flour, remaining 1/2 teaspoon of salt and pepper.
- Dredge turkey slices in seasoned four to coat both sides.
- Coat a large nonstick skillet with cooking spray.
- Heat skillet over medium heat.
- Add turkey and cook, turning once, until cutlets are lightly browned on both sides and white in the center, about 4 minutes.
- Place on a serving platter; cover to keep warm.
- Add remaining 2 teaspoons of olive oil to skillet.
- Add mushrooms and toss over high heat 2 minutes.
- Cover skillet, reduce heat to medium-low, and cook until mushrooms are tender, 3-4 minutes longer.
- Add Marsala to skillet and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan.
- Cook, stirring, until sauce is slightly reduced, about 2 minutes.
- Spoon over turkey and garnish with parsley.
- Arrange potato wedges alongside.
