This Marsala sauce for turkey is really rich, like you fussed all day in the kitchen. Here’s the shocker: We make it fast. —Deborah Williams, Peoria, Arizona

Ingredients

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 package (20 ounces) turkey breast tenderloins
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 pound sliced fresh mushrooms
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup marsala wine
• 1 teaspoon lemon juice

Directions

1. Mix flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cut each tenderloin crosswise in half; pound each piece with a meat mallet to 3/4-in. thickness. Toss with flour mixture; shake off excess.
2. In a large nonstick skillet, heat oil over medium heat. Add turkey; cook until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm.
3. In same skillet, heat butter over medium-high heat; saute mushrooms until tender, 3-4 minutes. Stir in broth and wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half, 10-12 minutes. Stir in lemon juice and the remaining salt and pepper. Serve with turkey.