Turkey Piccata

The enticing aroma of this elegant entrée sets the stage for a great meal. Turkey is a healthful — and less expensive — substitute for veal in this classic recipe that is high in protein and low in both fat and carbohydrates.

Ingredients

• 1 tablespoon olive oil
• 4 turkey cutlets (4 ounces each)
• 2 tablespoons flour
• 2 garlic cloves, minced
• 1/4 cup fresh lemon juice
• 1 teaspoon grated lemon peel

• 1 cup reduced-sodium, fat-free chicken broth
• 1 teaspoon cornstarch blended with 1 tablespoon water
• 1 tablespoon capers, rinsed and drained
• 2 tablespoons chopped fresh flat-leaf parsley

How to make it  18 minutes



• 1

  Heat oil in a large nonstick skillet over medium heat. Dredge turkey in flour, shaking off excess. Sauté turkey until golden brown and cooked through, about 2 minutes per side. With tongs or a slotted spoon, transfer turkey to a plate; cover loosely with foil to keep warm.
• 2

  Add garlic to pan and cook, stirring, until tender, about 1 minute. Add lemon juice, lemon peel, and chicken broth to pan; bring to a boil. Boil 1 minute.
• 3

  Stir in cornstarch mixture and capers; cook until slightly thickened, about 1 minute. Stir in parsley. Spoon sauce over turkey and serve immediately.