This light and simple turkey piccata is a great weeknight dinner when your bored with the usual plain chicken breast. The sauce is light and very fresh and flavorful. A simple side of grilled lemon broccolini pairs beautifully for a healthy dinner. If your looking for small and simple Thanksgiving dinner idea, and don't need to buy a large whole turkey, this is a great substitute.
We have been spending a ton of time outdoors lately seeing as the weather here in Phoenix is too gorgeous to pass up a reader recently scolded me for not bragging about the weather more. Actually, what she said was "I'm so sick and tired of people not bragging about the weather in Arizona more."
I'm too busy enjoying it to sit at the computer and write about it I suppose. Plus, who likes a bragger anyway? pshhh!
The boys were in a big Veterans Day parade here in the Valley yesterday and we spend all day soaking in the sights and the sun. I haven't been able to sit in front of the computer for more than a few minutes at a time because the outdoors are calling to me! It's finally hiking 'season' Yayyyy! So pardon my short posts this month please. ;}
Recipe from Cooking Light October 2013
SERVES 8 TIME 20 MINUTES
- 8 (3-ounce) turkey cutlets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1/4 cup chopped shallots
- 1 tablespoon sliced garlic
- 3/4 cup dry white wine
- 1/2 cup unsalted chicken stock
- 1 teaspoon all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons capers, drained
- 2 tablespoons chopped fresh flat-leaf parsley
- 1. Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons 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. Repeat procedure with remaining oil and cutlets.
- 2. Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute. Increase heat to 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 tablespoon butter, juice, and capers. Pour sauce over cutlets; sprinkle with parsley.