• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time


    Cook Time


    Total Time





    • 1 tablespoon cornstarch
    • 1/4 cup reduced-sodium chicken broth
    • 1/3 cup Marsala wine
    • PAM® Original No-Stick Cooking Spray
    • Additional chopped fresh parsley, optional
    • 1/2 medium carrot, cut into thin strips (1/2 med = about 1/2 cup)
    • 1 tablespoon chopped fresh parsley
    • 1/4 teaspoon ground black pepper
    • 1 pkg (20 oz each) boneless turkey breast tenderloins
    • 1 pkg (8 oz each) sliced mushrooms (8 oz = about 3 cups)


    1. Mix cornstarch, broth and wine in small bowl until well blended; set aside.
    2. Spray large nonstick skillet with cooking spray; heat over medium heat. Add mushrooms, carrot, parsley and broth mixture; stir. Cook 6 minutes or until mushrooms are tender and sauce is thickened and translucent, stirring constantly.
    3. Sprinkle pepper over turkey tenderloins. Add to skillet; turn to coat both sides of tenderloins with sauce. Cover; reduce heat to low. Cook 25 minutes or until tenderloins are no longer pink in centers and juices run clear (165°F), turning occasionally. Garnish with additional chopped fresh parsley, if desired.