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Turkey Marsala with Sauted Spinach
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 5 ounces baby spinach (8 cups)
- 4 (3-ounces) turkey cutlets
- 2 tablespoons unsalted butter
- 2 slices prosciutto (1 ounce), halved crosswise
- 2 ounces Italian Fontina, thinly sliced
- 1/2 cup sweet Marsala wine
Directions:View on Epicurious
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