TURKEY PICCATA
1/3 cup all-purpose flour
1/2 teaspoon salt
Pepper
1 pound thinly sliced turkey breast, pounded lightly
4 teaspoons olive oil, divided use
1 teaspoon minced garlic
1/2 cup dry white wine (or dry vermouth)
1/2 cup beef broth
1 tablespoon lemon juice
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley
4 thin lemon slices, cut in half
In a pie dish, stir flour with salt and pepper to taste. Dip both sides of turkey slices in flour. Pat between your hands to remove excess.
In a large skillet, preferably nonstick, heat 2 teaspoons oil over high heat until very hot. Add half the turkey slices; the oil should sizzle. Saute until lightly browned on each side, about 2 minutes per side. Remove to a platter. Repeat with remaining oil and turkey, removing to platter.
Reduce heat to medium. Remove pan from heat and stir in garlic, wine, broth, lemon juice and dissolved cornstarch. Return to heat and bring to a boil, stirring constantly until sauce thickens, about 2 minutes.
Add turkey slices and cook until fully cooked and heated through. Transfer turkey slices to serving plates.
Into sauce in pan, stir capers, parsley, and lemon slices. Spoon over turkey.
Makes: 4 servings
Source: Safeway Select, July/August 2001 |