This recipe is quick and easy, and is budget friendly as well. Just flatten the turkey with a mallet, and you'll have dinner on the table in no time.
- 1 1⁄2 lbs turkey breast tenderloins
- 1⁄3 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1⁄2 cup dry white wine
- 3 tablespoons lemon juice
- 2 tablespoons Italian parsley, chopped, fresh
- 2 garlic cloves, minced
- 2 tablespoons capers
- lemon wedge
- Cut turkey into 1/2 inch thick slices. Place between 2 sheets of plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.
- Combine flour, salt, and pepper; dredge turkey slices in mixture.
- Melt 2 tbsp butter with oil in a large skillet over medium high heat. Add turkey; cook, in batches, 1 1/2 minutes on each side or until golden. Remove from skillet, and keep warm.
- Add remaining 1 tbsp butter, wine, and juice to the skillet, stirring to loosen bits from bottom of skillet. Cook 2 minutes or just until thoroughly heated.
- Stir in parsley, garlic, and capers; spoon over turkey.
- Garnish with lemon wedges and extra parsley, if desired.
This was very good! I followed the recipe almost exactly. I used a white chardannay instead of white wine and used dried parsley instead of fresh but it was very refreshing on a hot summer day. My husband doesnt like lemons so he didnt like the sauce but he liked the turkey. I didnt know what to serve it with so I just made it with egg noodles
Very tasty! Made as is and it was wonderful. I liked that the turkey was cooked separate from the sauce so I could serve it without sauce to my DS's. DH and I ate all together and really liked it. I am not a big turkey fan (once a year on Thanksgiving is enough for me) but this I could eat again! Made for Photo Tag 5/2010.
This was yummy. Cut back on the butter & used home made chicken broth for the wine, but still got good reviews! Oops, forgot the parsley.