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Turkey piccata


 Turkey piccata
    All the flavor of this delicious Italian favorite without the butter!

    1 whole lemon
    1/3 cup all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon pepper
    2 pounds turkey-breast cutlets
    1 tablespoon olive oil
    2 fresh garlic cloves
    3/4 cup low-sodium chicken broth
    1 tablespoon capers
    1/2 teaspoon sugar
    2 tablespoons chopped, fresh parsley

    With a sharp knife, remove skin and white pith from lemon and
    discard. Working over a bowl, cut lemon segments from their
    surrounding skin. Chop segments and reserve with the juice.

    In a shallow dish, combine flour, salt and pepper. Lightly dredge
    turkey cutlets in flour mixture, shaking off excess. In a large
    nonstick skillet, heat oil over medium-high heat. Add turkey and
    cook until golden brown on the outside and no longer pink inside,
    2 to 3 minutes per side.

    Transfer to a platter and keep warm. Add garlic to the skillet and
    cook, stirring for several seconds. Add chicken broth and bring to
    a boil, stirring and scraping up any browned bits. Cook for 1
    minute. Stir in reserved lemon segments and juice, capers and
    sugar. Cook for 30 seconds.

    Spoon sauce over turkey. Sprinkle with parsley and a grinding of
    black pepper.

      Nutritional Analysis Per Serving: 
      Calories: 320 
      Protein: 58 grams 
      Fat: 5 grams 
      Carbohydrates: 7 grams



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