Recipe

Turkey Marsala With Sauteed Spinach Recipe

	Pleclare / All my dishes 8 months, 2 weeks ago Lean turkey cutlets benefit from a slightly sweet Marsala wine sauce and the richness of prosciutto and Italian Fontina. Prep:25m Cook:25m Servings:2	Pleclare
	turkey cutletsoilonionbaby spinachbutterprosciuttoitalian fontinasweet marsala wine

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Ingredients

2Tbs extra-virgin olive oil

1 small onion,chopped

5 oz. baby spinach(8 cups)

4 (3oz.) turkey cutlets 2Tbs unsalted butter

2 slices prosciutto(1oz) halved crosswise

2 oz. Italian Fontina,thinly sliced

1/2c sweet Marsala wine

Directions

Heat oil in 12' skillet over med. heat until it shimmers.Cook onion with 1/4 tsp. salt and 1/8 tsp pepper,stirring occasionally until golden,about 6 mins.

Add spinach and cook,stirring occasionally until tender and liquid spinach releases has evaporated,about 4 mins. Divide between 2 plates.

Pat cutlets dry and season with1/4 tsp each of salt and pepper.

Heat butter in skillet over med. heat till foam subsides,then sear turkey till pale golden,1 to 3 mins. Flip cutlets over and place 1/2 slice of prosciutto on each. Top with cheese,then cover and cook until cheese is melted and turkey is just cooked through,about 1 min.

Tranfer turkey to plates with spinach. Add marsala to skillet and boil,scraping up any browned bits,until reduced by half,then spoon over turkey and spinach.

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