9 ingredients
1/2 cup Flour white all purpose
24 oz Turkey breast meat only raw
2 tablespoon Lemon juice raw
3 tablespoon White table wine
3 tbsp Parsley fresh or raw herb
3 tbsp, drained Capers canned
9 steps
- Mix flour, salt, and pepper and place on a shallow plate or dish.
- Cut turkey breast cutlets into slices that are about 1/4 inch thick.
- Dredge turkey cutlets in flour mixture.
- Melt 2 Tbsp of butter in large skillet over medium heat.
- Add turkey to skillet and saute until just cooked (about 4 minutes per side). Remove turkey from skillet and place on a large plate.
- Add remaining 2 Tbsp of butter to the same skillet and melt over medium heat.
- Add lemon juice and wine to skillet. Bring to a boil, scraping any browned bits, then reduce heat.
- Chop parsley and add to skillet. Add capers to skillet.
- Return turkey pieces to pan with sauce and serve.
Tips:
Served with "Wild Rice Salad" in recipe photo (not included in recipe analysis).
This dish also pairs well with steamed broccoli or a large green salad.
3 ingredients
14 oz Broccoli florets raw
2 tablespoon Olive or extra virgin olive oil
4 steps
- Preheat the oven to 400F.
- Open the bag of broccoli florets and pour them onto a large baking pan. Drizzle the broccoli with extra virgin olive oil. Coat the broccoli by using a large flat spatula to mix the broccoli.
- Season the broccoli with ground black pepper.
- Bake for about 15-20 minutes or until broccoli is tender and slightly browned.
Tips:
If you prefer a salty taste, add about 1/4 tsp - 1/2 tsp of salt before baking (just remember to log the salt if you track sodium).
14 oz of broccoli is about 5 1/2 cups of florets.
