Turkey in Marsala sauce with lemon broccolini

Ingredients:

• 340 gr. broccolini
• 3 tbsp. l. olive oil
• 1 lemon, cut in half (thinly slice one half, squeeze the juice from the other half)
• 2 tablespoons unsalted butter
• 2 cloves garlic, thinly sliced
• 4 cups thinly sliced ​​cremini mushrooms (about 12 oz.)
• 600 g turkey breast chops, trimmed
• 1 cup premium flour
• 2/3 cup dry Marsala
• 2/3 cup lightly salted chicken broth
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat the oven to broil. Toss the broccolini on a baking sheet with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of freshly ground black pepper; add lemon slices.
2. Grill until the broccolini is tender and just beginning to char, 5 to 6 minutes. Set aside and cover to keep warm.
3. Meanwhile, heat 1 tablespoon of butter and garlic in a nonstick skillet over medium-high heat. Add the mushrooms and cook until golden brown and the liquid has evaporated, about 6 minutes. Transfer the mushrooms to a bowl.
4. If necessary, pound the turkey to an even thickness. In a shallow dish, combine flour, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Dredge the turkey in the flour. Heat 1 tablespoon olive oil in a skillet over medium-high heat.
5. Add half of the chops and cook until browned, 2-3 minutes per side; transfer to a plate. Repeat with the remaining 1 tablespoon olive oil and the chops; transfer to a plate.
6. Increase the heat to high. Add the wine to the pan and simmer until reduced by half, 2 minutes. Add the broth and simmer until reduced by half, 4 minutes. Add the mushrooms and the remaining 1 tablespoon of butter.
7. Remove from heat and stir in parsley and 1 tablespoon lemon juice. Pour the sauce over the turkey and serve with broccolini.