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Marsala wines are one of Italy’s gifts to the world of food. Sweet Marsala is used for desserts, while dry Marsala, called for in this recipe, is splendid for making rich sauces for poultry, meat, and fish. Most, but not all, of the alcohol is evaporated during the cooking process. If you prefer not to cook with alcohol or your doctor has advised you to avoid alcohol totally, you can substitute an equal amount of low-sodium beef broth, or plain water plus one tablespoon of red wine or balsamic vinegar, with good results.

Ingredients:
Butter-flavored cooking spray
8 ounces turkey tenderloin, cut on the diagonal against the grain into scallops, 1/8 inch thick, white membrane discarded
1 teaspoon all-purpose flour
4 ounces button mushrooms, sliced
1 tablespoon fresh lemon juice
1/4 cup low-sodium canned beef broth
3 tablespoons dry Marsala wine or dry sherry

Preparation:
Lightly coat with cooking spray a nonstick sauté pan that has a cover. Dust the turkey scallops with the flour and brown over high heat, turning often to ensure even cooking. Add the mushrooms and cook for 2 minutes. Lower the heat to medium. Add the lemon juice, beef broth, and Marsala.

Cover and simmer for 5 minutes. Transfer the turkey to a heated platter and keep warm.

Raise the heat to high and boil the pan drippings, stirring, until the sauce begins to become syrupy. Return the turkey to the pan and turn to coat evenly. Serve immediately.

Makes 2 servings.

Per Serving:
157 calories (9% calories from fat), 2 g total fat (0.4 g saturated fat), 29 g protein, 5 g carbohydrates, 1 g dietary fiber, 70 mg cholesterol, 71 mg sodium

Joslin Exchanges: 4 very low fat protein