Turkey Piccata

By stacylevine

slow cooker

Ingredients

• 2 1/2 tablespoons all-purpose flour
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 pound turkey breast meat, cut into short strips*
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 2 teaspoons freshly squeezed lemon juice
• Grated peel of 1 lemon
• 2 tablespoons finely chopped parsley
• 2 cups cooked rice (optional)

Preparation

Step 1

1. Combine flour, salt and pepper in resealable plastic food storage bag. Add turkey strips and shake well to coat. Heat butter and oil in large skillet over medium-high heat until hot. Add turkey strips in single layer. Brown on all sides, about 2 minutes per side. Transfer to 5-quart CROCK-POT® slow cooker, arranging on bottom in single layer.
2. Pour broth into skillet. Cook and stir to scrape up any browned bits. Pour into CROCK-POT® slow cooker. Add lemon juice and peel. Cover; cook on low 1 hour. Sprinkle with parsley before serving. Serve over rice, if desired.

*Ingredient Tip
*You may substitute turkey tenderloins; cut as directed.