Turkey Piccatta


    • 1/4 Cup All-Purpose Flour
    • 1/2 Tsp Salt
    • 1/4 Tsp Freshly Ground Black Pepper
    • 1 Pckg Turkey Breast Slices
    • 1 Tbs Butter
    • 2 Tbs Olive Oil
    • 2 Cloves Garlic - Minced
    • 1/4 Cup Dry White Wine or Vermouth (Option: Substitute Chicken Broth)
    • 2 Tbs Fresh Lemon Juice
    • 1/4 Cup Chopped Parsley
    • 2 Tbs Drained Bottled Capers


Heat oven to 200º. In a plastic bag, combine flour, salt and pepper. Add 2 turkey slices at a time to bag; shake to coat. Discard any remaining flour mixture. Heat 1 tablespoon oil in a large skillet over medium heat until very hot. Add turkey slices to skillet in one layer (do not crowd pan); cook 1 to 2 minutes per side or until golden brown and no longer pink in center. Transfer to a heat-proof serving platter, keep warm in oven. Repeat with remaining turkey adding 1 tablespoon of oil to pan. Add garlic to drippings in skillet; cook one minute, stirring occasionally. Add wine and lemon juice to skillet; cook 1 to 2 minutes or until sauce thickens, stirring frequently. Stir in parsley and capers; pour over turkey.

Yield: 4 Servings