TURKEY BREASTS MARSALA
Regi Dean's Recipes 08/22/99
Italian
Quick Italian Cuisine Inter.
{*****}
-(garnish)	
All-purpose flour	1/4 c
Butter	3 tb
Chicken stock (substitute	6 tb
Chopped fresh parsley	1 tb
-cranberries for April)	
Dried basil (substitute	1/4 ts
Dried oregano (substitute	1/4 ts
Dry Marsala	6 tb
Of pepper	1 pn
-raspberries for Suzze)	
Salt	1/4 ts
-squid for Sandy)	
Turkey breast fillets	6
{**********}
 6 Servings
Lay each turkey slice between 2 pieces of waxed paper and pound thin
with flat side of a large knife. Dip into a mixture of basil,
oregano, and flour.
Heat butter to sizzling in large skillet. Saute' turkey breasts until
golden brown, 2 to 3 minutes on each side.
Add Marsala, stock and salt and pepper. Cook uncovered about 3
minutes, turning once. Pour pan juices over, garnish with parsley and
serve immediately. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1