Instructions: Heat 2 tablespoons of oil in a heavy-bottomed pot. Season turkey liberally with salt and pepper and brown on all sides. Remove turkey and set aside. Pour off fat and add remaining 2 tablespoons olive oil and add onions, garlic and mushrooms and saute over moderately-high heat until lightly browned. Add flour and cook, stirring for 2 minutes longer. Add turkey, marsala, stock, vinegar, and tomatoes and cook until turkey is tender about 30 to 35 minutes.

Stir in lemon zest, parsley and season to taste with salt and pepper. Serve with rice pilaf or buttered egg noodles.

This recipe yields 4 to 6 servings.

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