Take 1 pound boneless turkey breast, cut into 1/4 –inch diagonal slices, or 1 pound turkey cutlets.

Salt and pepper
1/4 cup all-purpose flour
2 tablespoon olive oil
1 teaspoon minced garlic
1/2 cup Marsala
1 cup drained canned sliced mushrooms
1/2 cup drained canned diced tomatoes
1/2 cup canned reduced-sodium chicken broth
2 teaspoon unsalted butter
1 tablespoon chopped fresh parsley

Season the turkey slices on both sides with the salt and pepper and dredge in flour, shaking off excess. Heat the oil in a non-stick skillet and brown the turkey on both sides. Transfer the turkey to a plate to keep warm.

Add the garlic to the pan and sauté until fragrant. Add the Marsala, heat to boiling, and add the mushrooms, tomatoes and the chicken broth; bring to a boil, and simmer, until the sauce thickens slightly. Whisk in the butter and the parsley, adjust the seasonings, and spoon the sauce over the turkey slices.