Turkey breast is woefully underused. This fabulously simple Italian dish shows how delicious it can be.
With the help of a cooking hammer, beat the turkey between 2 sheets of cling-film to make it thinner.
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
Dd the Marsala wine and flame for approx. 30 seconds.
Add the cream, season with salt and pepper and cook on a low heat for approximately 4 minutes allowing the sauce to thicken.
Wilt the spinach and add a squeeze of lemon juice.
Serve with the turkey and drizzle some of the Marsala sauce over the top. Decorate with the fresh parsley and serve immediately.
Nutritional analysis per serving (2 servings)
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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