1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1 lb. turkey cutlets
Vegetable cooking spray
1 tbsp. vegetable oil
1/2 lb. mushrooms, cleaned and thinly sliced
1/2 c. Marsala
1 tsp. chopped parsley

Shake flour with salt and pepper in a plastic bag. Then turn out onto a piece of waxed paper. Dip each cutlet into the flour until well coated. Fry in batches over medium heat in a non-stick skillet coated with vegetable cooking spray until lightly colored on both sides, about 2 minutes per side, turning once. (The cutlets will not be very brown, but will take on color from the sauce.)

Transfer to a warm plate. Heat oil in the same skillet. Saute mushrooms over high heat until they are softened, about 2-3 minutes, keeping them moving with a wooden spoon. Cover the skillet. Reduce heat to low and cook until tender, about 4 to 6 minutes.

Over high heat, add Marsala to the skillet, scraping up any brown bits. Stir until slightly thickened, for 1 to 2 minutes. Return cutlets and mushrooms to the skillet, lower the heat and heat through. Taste and adjust seasonings. Arrange on a platter and garnish with parsley. Serves 4. 266 calories per serving. Serve with mashed potatoes.