Turkey Marsala

1 1/2 pounds turkey cutlets or scaloppini, cut into 4 pieces
2 tablespoons flour
1/2 teaspoon salt
Freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups sliced mushrooms
1/2 cup chicken broth
1/2 cup marsala, sherry or madeira
1 tablespoon lemon juice

Cover turkey pieces with wax paper.
Pound thin with a meat pounder.
Coat in flour, shaking off excess.
Season with salt and pepper,
Set aside.
Heat oven to 200 degrees.
Heat oil in a skillet over medium-high heat.
Cook turkey in batches, turning once, until golden brown and cooked through, about 3 minutes.
Place on oven-proof platter in oven.
Add butter to pan,
Cook mushrooms in butter until softened, about 5 minutes.
Stir in broth and marsala.
Turn heat to high and cook until liquid is reduced by half, about 12 minutes.
Stir in lemon juice.
Season with salt and pepper.
Return turkey to pan.
Coat with mushrooms and sauce.

4 servings