Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Olive oil, divided 1/2 c Chicken broth
1 sm Garlic clove, minced 3 tb Marsala wine
1 ts Italian seasoning, dried 3 tb Fresh lemon juice
Salt, to taste 1 Fresh lemon peel, grated
Ground pepper, to taste 1 tb Parsley, fresh, minced
1 lb Turkey tenderloins, fresh, 2 c Rice, hot, cooked
-skinless and boneless Lemon wedge, Optional
1 1/2 c Fellel, thinly sliced Fresh parsley, Optional

In a small bowl, combine 1/2 tablespoon olive oil, minced garlic and
seasonings. Brush mixture evenly on all sides of fresh skinless and
boneless turkey tenderloins (boneless breast fillets also work fine).

In large nonstick skillet over medium-high heat, heat remaining 1
tablespoon oil. Add turkey and sautee until lightly browned. Remove
turkey from skillet and set aside. Add fennel to skillet and saute 2
to 3 minutes. Remove fennel and set aside with turkey. Add chicken
broth and Marsala to skillet; bring to a boil, scraping up browned
bits from bottom of skillet. Return turkey and fennel to skillet;
reduce heat to low. Sprinkle with lemon juice, lemon peel and minced
parsley. Cover and simmer 15 to 20 minutes until turkey is cooked
through. Serve with rice and garnish with lemon wedges and parsley
sprigs, if desired.

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