Turkey Piccata

This recipe serves:  1 2 4 6 8

1 teaspoon olive oil
1 turkey cutlet, about 4 to 6 ounces
salt to taste
freshly ground black pepper
flour for dredging
2 tablespoons low-sodium chicken broth
2 teaspoons lemon juice
2 teaspoons capers
2 teaspoons chopped parsley
1. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the turkey with salt and pepper and dredge it in flour.

2. Sauté the turkey over high heat, about 3 minute on each side. Remove to a warm platter and keep warm.

3. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the turkey, sprinkle with parsley and serve.

Serving Size: 1 turkey cutlet

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