Turkey Piccata
| Makes 4 servings | Prep time Under 15 minutes | Total time Under 30 minutes |
Nutritional Information
| Calories | 370 | Fat | 11g |
| Protein | 24g | Cholesterol | 50mg |
| Carbohydrates | 44g | Sodium | 860mg |
| Saturated Fat | 3g |
Ingredients
1/2 package (1 tenderloin or 12 ounces) JENNIE-O TURKEY STORE® Lemon Garlic Turkey Breast Tenderloin
1/4 cup all-purpose flour
1/2 teaspoon lemon pepper seasoning
2 tablespoons extra virgin olive oil
6 ounces whole wheat angel hair pasta
1/2 cup dry white wine
1 clove fresh garlic, minced
1 cup reduced sodium fat free chicken broth
2 tablespoons fresh lemon juice
1 tablespoon capers, drained and rinsed, if desired
1/2 cup skim milk
1 tablespoon unsalted butter
fresh parsley, chopped, for garnish
lemon wedges, for garnish
Directions
Cut the turkey tenderloin into 1/4 inch thick medallions and pound to 1/8 inch thickness. In pie plate, combine flour and lemon pepper seasoning; reserve 1 tablespoon of the flour mixture. Dip turkey in flour mixture to coat. Heat oil in a large skillet over medium-high heat. Add turkey cutlets to skillet and cook for 3-4 minutes per side until golden brown. Always cook to well-done, 165°F as measured by a meat thermometer. Remove turkey from pan; keep warm. Repeat as necessary with remaining cutlets.
Meanwhile, cook pasta as specified on the package; drain well and set aside. For sauce, simmer wine and garlic in skillet until the wine has reduced to about half of the amount. Whisk in reserved tablespoon of flour and chicken broth. Add lemon juice and capers. Simmer for five minutes or until slightly thickened. Whisk in milk and butter. Toss cooked pasta with the sauce.
To serve, divide pasta among four plates. Top with turkey cutlets, drizzle with any extra sauce, and sprinkle with the fresh parsley. Garnish with lemon wedges.
