I loved Chicken Marsala. But since I was diagnosed gluten and chicken intolerant, I haven’t had Chicken Marsala in years. I came up with a clever idea that I was going to make my own with Turkey. I had bought pre-packaged turkey tenderloin. And while I did everything the same and just substituted turkey for the chicken and gluten free flour for regular flour — it came out dry. So I really didn’t try making it again for A LONG WHILE.
We usually buy whole turkeys and fill the deep freezer with 3 or 4 at a time. Normally I roast up the whole turkey and make turkey salad sandwiches with the left over meat. However, this time I decided I was gonna change it up and basically cut the raw turkey up.
I removed the drumsticks with the thighs still attached. Then I removed the breast meat with the wings still attached and threw everything into large container and was thinking I could get a good 4 meals out of this.
I immediately took the carcass which still had some nice raw turkey still attached to the bones and tossed it into a stock pot and made Turkey Noodle Soup.
Also, that night I made Turkey mirin because I didn’t have any Marsala wine in the house. And to my surprise EVERYONE LOVED IT! Normally my kids and husband tolerate my Marsala Sauce… but everyone said it was delicious and wanted seconds!
AND it was oh so MOIST!! I couldn’t wait for lunch leftovers that how delicious this meal was!
1 cup gluten free flour
1 lb boneless, skinless turkey breasts, cut into 5 steaks
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (I used cremini)
3/4 cup mirin Wine (a Sweet Cooking Rice Wine)
1 cup Turkey stock
Salt and freshly ground black pepper
1 tablespoon garlic seasoning (I used Johnny’s Garlic Spread)
- In a shallow bowl or plate combine the flour and garlic spread and stir to combine thoroughly. Quickly dredge the turkey breast steaks in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
- Add 1 tablespoon of the butter and cook the turkey steaks until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate and set aside.
- Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
- Add the mirin wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the turkey stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
Adapted from Emeril Lagasse’s Chicken Marsala