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Turkey Piccata

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings
Using lemon segments gives the sauce of this turkey piccata a sweetness and body that lemon juice alone would not achieve. Capers are the pickled flower buds of the caper bush; the berries are pickled seed pods. Make it a meal: Serve over whole-wheat angel hair pasta. Arugula-Mushroom Salad makes a nice first course.
RECIPE INGREDIENTS
1   lemon
1/3 cup  all-purpose flour
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper
4   turkey cutlets (about 1 pound), each cutlet sliced in half across the grain
2 teaspoons  extra-virgin olive oil
1 clove   garlic, minced
1/2 cup  reduced-sodium chicken broth
1 tablespoon   drained capers, rinsed
1/2 teaspoon  sugar
2 teaspoons  butter
1 tablespoon   chopped fresh parsley
12   caper berries  for garnish (optional)
DIRECTIONS
Remove skin and white pith from lemon with a sharp knife. Working over a bowl to catch the juice, cut the lemon segments from their surrounding membranes. Chop segments coarsely and reserve with the juice.


Combine flour, salt and pepper in a shallow dish. Lightly dredge turkey in the flour mixture and pat off excess. Heat oil in a large nonstick skillet over medium-high heat. Add the turkey to the pan and cook until the outside is golden brown and the interior is no longer pink, 2 to 3 minutes per side. Transfer to a platter and keep warm.


Add garlic to the pan and cook, stirring, for several seconds. Pour in broth and bring to a boil, stirring and scraping up any browned bits. Boil for 1 minute. Stir in the reserved lemon segments and juice, capers and sugar; cook for 30 seconds longer. Add butter and swirl the skillet until it has melted.


Spoon sauce over the cutlets, sprinkle with parsley and pepper. Garnish with caper berries, if using.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 207
Fat. Total: 5g
Protein: 30g
Carbohydrates, Total: 10g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 51mg
Sodium: 433mg
% Cal. from Fat: 22%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Patricia, TN Reviewed: 09/02/2008
QUICK & TASTY
LOVE THE FLAVOR AND EASE TO MAKING THIS EVEN THOUGH I DID OMIT THE CAPERS, MY VERY PICKY HUSBAND LOVES IT WHICH IS A BIG PLUS HE IS STRICTLY A MEAT AND POTATOES GUY AND NOT INTO ANYTHING BUT STEAK AND MASHED POTATOES/W GRAVY BUT THIS HE DID LIKE A LOT AND WE NOW EAT IT REGULARLY TRICKIEST PART IS THE LEMON BUT ONCE YOU GET IT DOWN THE PROCESS GOES VERY QUICKLY DINNER IS READY IN NO TIME I SERVE IT W/ROASTED POTATOES AND SALAD SO THE MEAL IS VERY FAST ONCE THE POTAOES GO IN THE OVEN
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