Chicken or Turkey Piccata

By Joan_Z

Cal. 298; Carb. 4.5g.; Sodium 414 mg.; protein 43.3
Serves 4 - 2 cutlets each and 2 tbsp. sauce

Ingredients

• 8 3 oz turkey or chicken cutlets (cut breasts lengthwise in half)
• 1/4 tsp. salt
• 1/4 tsp. fresh ground pepper
• 1 Tbsp. Olive Oil - divided
• 2 Tbsp. unsalted butter - divided
• 1/4 chopped shallots
• 1 Tbsp. sliced garlic
• 3/4 cup dry white wine
• 1/2 unsalted chicken stock
• 1 tsp. all purpose flour
• 2 Tbsp. fresh lemon juice
• 1 1/2 Tsp. capers - drained
• 2 Tbsp. chopped fresh parsley

Preparation

Step 1

Sprinkle cutlets evenly with salt & pepper. Heat a large skillet over medium-high heat. Add 1 1/2 tsp. oil to pan, swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Repoeat procedure with remaining oil and cutlets.

Add 1 Tbspo. butter to pan. Add shallots and garlic; saute 2 minute. Increase heat ot high. Add wine; bring to a boil and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 Tbsp. butter, juice and capers. Pour sauce over cutlets, sprinkle with parsley