AFTER THANKSGIVING TURKEY CUTLETS MARSALA ENJOY DAN:

     AFTER THNAKSGIVING TURKEY CUTLETS MARSALA by CHEF DAN:

Serves 4

INGREDIENTS:

4 tablespoons butter

1 tablespoon fresh basil

3 garlic cloves, smashed

1-cup sliced crimini mushrooms

1 tablespoon cornstarch

1/2-cup chicken broth

1/2-cup Marsala wine

1/2-teaspoon EACH salt, and tandoori masala

1/4-teaspoon EACH fresh ground black pepper, and garlic powder

4-(4 Oz) turkey cutlets

DIRECTIONS:

1.   Flatten the cutlets on cutting board between 2 sheets plastic wrap.

2.   Smash thin with rolling pin or a cast-iron skillet until 1/4-inch thick.

3.   Heat 2 tablespoon butter in a skillet over medium-high heat when hot.

4.   Add basil, garlic and mushrooms; sauté for 5 minutes, stirring occasionally.

5.   Combine chicken broth and cornstarch in a bowl.

6.   Add broth mixture and marsala to the mushroom mixture.

7.   Bring to a boil; cook 1 minute, stirring constantly.

8.   Reduce heat to medium-low; cook 5 minutes, stirring frequently.

9.   While sauce cooks, combine salt and next 3 ingredients.

10  Sprinkle over turkey.

11  Heat 2 tablespoon butter in a skillet over medium-high heat when sizzling.

12  Add cutlets and cook 2 minutes on each side, or until done.

13  Serve with sauce.

ENJOY DAN:                                 COURAGE STRENGTH AND STAY STRONG!!