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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Diabetic version Ingredients:
1 tablespoon olive oil |
4 oz turkey cutlets |
2 tablespoons flour |
2 garlic cloves, minced |
1/4 cup fresh lemon juice |
1 teaspoon grated lemon peel |
1 cup chicken broth, reduced sodium, fat free |
1 teaspoon cornstarch |
1 tablespoon capers, rinsed and drained |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
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. Mix cornstarch with one tablespoon water. Stir in cornstarch mixture and capers; cook until slightly thickened, about 1 minute. Stir in parsley. Spoon sauce over turkey and serve immediately.
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