Turkey Picatta

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A long time ago I had planned to make a recipe calling for capers. I picked up a little jar of them, stuck them in the fridge and then never thought about them again. I don't know whether the recipe got bumped in favor or something else or what happened, but I never opened that jar of capers.

It wasn't until some time later that I was cleaning out the fridge and I found the capers. Ever since then I had been on a mission to find some recipe using up some capers. Another extremely long stretch of time passed before I actually made this dish.


Turkey Picatta
Source: Taste of Home
Servings: 2
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Ingredients:
    • 1/4 cup all purpose flour
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 2 turkey cutlets
    • 2 tbsp. olive oil 
    • 1/2 cup chicken broth
    • 3 tbsp. unsalted butter
    • 1 tsp. lemon juice
    • 1 tbsp. fresh parsley, chopped
    • 1 tbsp. capers, drained
Directions:
1. Combine flour, salt and pepper together in a shallow dish. Dredge the turkey breasts through it and shake off the excess.
2. Heat oil in a large skillet over medium high heat until hot.
3. Cook turkey for 2-3 minutes or each side or until cooked through. Transfer to a serving plate to keep warm.
4. Add the chicken broth to the skillet and stir with a wooden spoon to dislodge any browned bits. Bring to a boil, cooking until the liquid has reduced by half.
5. Stir in the lemon juice, butter and capers. Return the turkey cutlets to the pan and cook until the butter has melted.
6. Serve, garnished with the chopped parsley.

I was not expecting Tom to like this at all but he said it was great and he wouldn't mind eating it again. I asked if he ate a caper, the reason why I thought he wouldn't like it, and he said yeah they were really good.

It's such a simple and quick dish and you can never go wrong with a good pan sauce! 

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