did. This came out even better than my usual recipe using chicken!
thick rich sauce. This is one of those meals that you savor every bite!
In a large heavy skillet heat the olive oil over medium heat. Brown cutlets for about 3 minutes on each side. Transfer to a plate and cover with foil.
Add bacon to the same skillet and sauté until soft, about 3 minutes. Add the shallots and garlic and sauté until translucent, about 3 more minutes. Add mushrooms and season with salt and pepper. Stir the mushrooms occasionally, until liquid is evaporated.
Add Marsala wine and cook until it has fully evaporated. Add butter and stir until melted. Next sprinkle in the flour whisk to blend it well. Add chicken stock a little at a time, continuing to whisk vigorously after each time you add more. Make sure you whisk well after each time you add more and that you scrape the bottom and sides of pans to get all the bits added to the mix. Repeat until all the chicken stock has been added.
Let your sauce simmer for about 3 minutes, stirring frequently until sauce thickens. Remove from heat. Return turkey cutlets to pan and simmer for another 5 minutes on low until cutlets are heated through and sauce continues to thicken slightly. Serve immediately.