2 tablespoons olive oil, divided
1 tablespoon chopped fresh basil
3 garlic cloves, crushed
1 (8-ounce) package presliced mushrooms
3/4 cup chicken broth, divided
1 tablespoon cornstarch
1/2 cup dry Marsala wine
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 (4-ounce) turkey cutlets
Basil sprigs (optional)
Heat 1 tablespoon oil in a large nonstick skillet coated with cooking spray over medium-high heat.
Add basil, garlic, and mushrooms; cook 5 minutes, stirring frequently.
Combine chicken broth and cornstarch in a small bowl.
Add broth mixture and Marsala to mushroom mixture.
Bring to a boil; cook 1 minute, stirring constantly.
Reduce heat to medium-low; cook 5 minutes, stirring frequently.
While sauce cooks, combine salt, garlic powder, and pepper; sprinkle over turkey.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add turkey; cook 2 minutes on each side or until done.
Serve with sauce.
Garnish with basil sprigs, if desired.