A luscious lemon and caper sauce over tender cutlets of turkey breast.
4 3-1/2 ounce cutlets of turkey breast
1 spray olive oil cooking spray
1/2 teaspoon minced garlic
1fresh lemon - juice only (1 tablespoon)
1/2 cup white wine
1/4 cup chicken broth
1/2 tablespoon corn starch
1-1/2 cups sliced mushrooms
2 teaspoons capers
2 tablespoons fresh chopped parsley
Heat nonstick skillet over medium-high. Lightly spray with olive oil cooking spray.
Brown turkey cutlets lightly on both sides and remove from pan (takes less than 1 minute per side).
In the same pan, brown minced garlic for a 30 seconds. Add white wine, mushrooms and capers. Cook until half of the liquid is evaporated.
Dissolve corn starch in chicken broth. Add starch/broth, stirring constantly.
Add turkey cutlets back into pan and simmer briefly until turkey is done. It will be firm and no longer pink in the middle (about 2-4 minutes.)
To serve, spoon sauce over cutlets and sprinkle with parsley. This dish goes great with fresh pasta or rice and a tossed salad.