Turkey Piccata

Turkey Piccata

¼ cup flour

½ teaspoon salt

¼ teaspoon pepper

1 package (17.6 ounce) turkey cutlets

2 tablespoons olive oil

½ cup chicken broth

3 tablespoons butter

1 tablespoon lemon juice

1 tablespoon minced fresh parsley

1 tablespoon capers, drained

In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time and turn to coat. In a large skillet, cook turkey in oil in batches for 2 to 5 minutes on each side. Remove to a serving platter and keep warm. In the same skillet, add broth. Bring to a boil; cook until liquid is reduced by half. Stir in butter and lemon juice; cook and stir for 30 seconds or until butter is melted. Add parsley and capers; pour over turkey.

For this recipe you can substitute boneless skinless chicken breasts for the turkey cutlets, just make sure you pound them to about ½ inch thickness. The cooking time is the same. I love piccata, the “gravy” is wonderful, because the chicken broth cooks long enough to reduce by half and because of the remaining flour in the skillet from the meat, it thickens a little, but not too much, it is a very light gravy with a wonderful taste. This meal is good with mashed or baked potatoes or rice and any type of vegetable you like. You can adjust the heartiness of the meal with the type of side you choose. The meat itself if pretty light, but if you add mashed potatoes it will make the meal a little heavier, but rice will keep it on the light side. I hope you enjoy this recipe as much as my family has.