Turkey Piccata



4 turkey breast slices or cutlets, about 1/4 inch thick (about l lb.)

Salt and pepper

1/4 cup all purpose flour

1 Tbsp. olive oil

1 clove garlic, minced

1/2 cup reduced sodium chicken stock

1 1/2 Tbsp. lemon juice

1 Tbsp. drained capers (optional)

1/2 tsp. sugar

1 Tbsp. chopped fresh parsley

  1. Season turkey with salt and pepper. Coat lightly with flour, patting off excess.
  2. Heat oil in a large non-stick skillet over medium high heat. Add turkey and cook until the outside is golden brown and the interior is no longer pink, 2 - 3 minutes per side. Transfer to a platter and keep warm.
  3. Add garlic to the skillet and cook, stirring for several seconds. Pour in chicken stock and lemon juice and bring to a boil, scraping browned bits from pan. Boil until reduced by half. Add capers, sugar and parsley and stir. Spoon sauce over turkey.

Serve with buttered noodles and sliced vine ripened tomatoes.

1 Serving: calories 190 total fat 6 g cholesterol 55 mg sodium 130 mg