Turkey Marsala & Roasted Tomato Gratin

Directions

1. cut turkey tenderloin crosswise into 1/4 inch thick slices. in a shallow dish, combine flour, 1/2 tsp salt, and the pepper. dip turkey slices in flour mixture to coat. 2. in a large skillet, cook, turkey slices, half at a time, in hot oil for 2-4 min or until golden brown and no longer pink, turning once halfway through cooking (add more oil if necessary). remove turkey from skillet. 3. add mushrooms, onion, thyme. cook and stir for 4-5 min or until mushrooms and onions are tender. add remaining salt. in a small bowl, stir together broth, wine, and cornstarch; carefully stir into mixture in skillet. cook and stir until thickened and bubbly. cook and stir for 2 min more. 4. return turkey slices to skillet; heat through. Roasted Tomatoes Gratin: 1. preheat oven to 450 degrees. line a baking sheet w/ aluminum foil. 2. place tomoato halves, cut sides up, on prepared bakin gsheet. season w/ salt and pepper; set aside. 3. in small bowl, combine bread crumbs, parmesan cheese, butter and garlic. spoon over tomoatoes.

Ingredients

• 4. roast tomoatoes in preheated oven for 10 to 12 min or until bread crumb mixture is golden brown.1 turkey breast tenderloin (about 8oz)
• 2 tbs all purspose flour
• 3/4 tsp salt
• 1/4 tps ground black pepper
• 4 tsp olive oil
• 12oz packaged sliced fresh mushrooms ( 4 1/2c)
• 1/2 c chopped onion
• 1/4 tsp dried thyme, crushed
• 1/2 c dry Marsala wine or dry Sherry
• 1 tsp cornstarch
• Roasted Tomatoes Gratin:
• 4 med tomoatoes, cut in half
• salt
• ground black pepper
• 1/4 c garlic and herb bread crumbs (or what you have on hand)
• 1/4 c grated parmesan cheese
• 2 tbs butter, melted
• 1 tsp crushed garlic

Parsed from recipe text (no separate ingredient records).