Turkey Marsala With Sweet Potato Wedges

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 medium sweet potatoes, peeled
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 3 tablespoons flour
• 1/4 teaspoon pepper
• 4 turkey breast cutlets
• 1/2 lb cremini mushroom, sliced
• 1/2 cup marsala
• 2 tablespoons parsley, chopped

Recipe

• 1 preheat oven to 375. cut each sweet potato into 4 wedges. place in a large bowl. drizzle with 1 teaspoon olive oil, ½ teaspoon salt and ginger. toss to coat. place on a large baking sheet. bake for 25-30 minutes, or until tender.
• 2 about 15 minutes before the sweet potatoes are done, on a sheet of waxed paper, mix together flour, remaining ½ teaspoon of salt and pepper. dredge turkey slices in seasoned four to coat both sides.
• 3 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 in the center, about 4 minutes. place on a serving platter; cover to keep warm.
• 4 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.
• 5 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.