How To Prepare
1.
Place turkey in a plastic bag set in a shallow dish. For marinade, in a small bowl combine the mushrooms, Marsala, the water, the thyme, rosemary, and pepper. Pour over turkey; seal bag. Marinate in the refrigerator for 30 minutes to 2 hours, turning bag occasionally.
2.
Drain turkey, reserving marinade. Pat turkey dry with paper towels. In a large skillet heat oil over medium heat. Add turkey. Cook for 8 to 10 minutes or until turkey is tender and no longer pink, turning once. Remove turkey from skillet; cover and keep warm.
3.
Pour the marinade into skillet. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes.
4.
Stir together the 2 teaspoons cold water and the potato flour; stir into marinade in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve the turkey and mushroom mixture over linguine.
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Turkey Mushroom Marsala
