Turkey Marsala

Servings 4 servings


  • 4 boneless turkey cutlets nice sized pieces--this is your dinner!
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 cup Marsala wine (if you don’t do wine you can use apple juice and a splash of balsamic vinegar)
  • 2 tablespoons coconut cream (or canned coconut milk full fat)
  • 1/4 teaspoon thyme


  • In a skillet, heat oil on medium-high and brown the turkey, about 2 minutes on each side. Season with salt and pepper to taste.
  • Add the Marsala wine to the pan and continue to cook turkey for another 2 minutes. *Add another 1/4 cup wine if it is evaporating too quickly.
  • Remove turkey from skillet and continue to simmer the sauce for about 1 minute to reduce. Add the coconut cream (or coconut milk) and season with thyme and a little more salt and pepper to taste. Spoon sauce over turkey and serve.


SERVING SUGGESTION: Serve over Faux-Tay-Toes (see Day 2) and steamed baby Brussels sprouts.
NUTRITION: Per Serving: 150 Calories; 5g Fat; 16g Protein; 7g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 100mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1 Vegetable; 0 Fat. Points: 3
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