Turkey breast is woefully underused. This fabulously simple Italian dish shows how delicious it can be.


  • 4 turkey breast (skinless and boneless – approx. 150g each)

  • 5 tbsp Marsala wine

  • 200ml double cream

  • 50g plain flour

  • 10 tbsp Italian olive oil

  • Fresh flat leaf parsley

  • 300g spinach, wilted

  • Good squeeze of lemon juice

  • Salt and pepper to taste


  • 1.

    With the help of a cooking hammer, beat the turkey between 2 sheets of cling-film to make it thinner.

  • 2.

    Dip them in the flour and place them in a frying pan with 4tbls of olive oil. Allow to cook for 1 minute each side. A

  • 3.

    Dd the Marsala wine and flame for approx. 30 seconds.

  • 4.

    Add the cream, season with salt and pepper and cook on a low heat for approximately 4 minutes allowing the sauce to thicken.

  • 5.

    Wilt the spinach and add a squeeze of lemon juice.

  • 6.

    Serve with the turkey and drizzle some of the Marsala sauce over the top. Decorate with the fresh parsley and serve immediately.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 8247kj
  • Fat Total 424g
  • Saturated Fat 119g
  • Protein 1001g
  • Carbohydrate 38g
  • Sugar 4g
  • Sodium 11454mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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