Recipe by Campbell's Kitchen
"Tender turkey cutlets are simmered in a pan sauce made with white wine, garlic and golden mushroom soup. Served over fettuccine, this scrumptious meal is sure to become a weeknight favorite!"
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turkey breast cutlets
ground black pepper
1 (10.75 ounce) can
Campbell's® Healthy Request® Condensed Golden Mushroom Soup
1/2 (16 ounce) package
fettuccine, cooked and drained
chopped fresh parsley
I was looking for something to do with some leftover pork chops when I came across this recipe. I skipped steps 1 and 2, but followed the rest of the steps as directed. When the sauce was done, I added the cooked pork chop medallions and heated them through. The dish was a huge hit with my family and I will definitely use it again.
Easy and yummy!
I wanted to like this recipe so much, but it fell flat. I think the best way I can describe it, is that this is a "school cafeteria" version of a marsala. I loved the idea of using turkey breast cutlets, and will probably use them again, but this just wasn't what I was looking for. Trust me, take the time a make an actual marsala sauce, it will be worth it in theend. While this wasn't horrible, I definitely wont make again.
Excellent flavour I served it with brown rice and wild rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Marsala from Campbell's
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 136
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