Turkey Marsala

This light version of traditional Marsala chicken is served with turkey patties drizzled with delicious homemade sauce. Serve with white rice.
Heat 1 tablespoon of oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add basil, garlic and mushrooms; cook for 5 minutes, stirring frequently.Combine chicken stock and cornstarch in a small bowl. Add the stock mixture and marsala to the mushroom mixture. Bring to a boil; cook for 1 minute, stirring constantly. Reduce the heat to medium-low; cook for 5 minutes, stirring frequently.While the sauce is cooking, combine the salt, garlic powder, and pepper; sprinkle over the turkey. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the turkey; cook for 2 minutes on each side or until tender. Serve with the sauce. Garnish with basil sprigs if desired.