Turkey Picatta

Turkey slices or Chicken slices made with this recipe will bring new tastes to the table.

INGREDIENTS
1 Turkey Breast, sliced thinly (about 1/4 inch)
1 1/4 cup chicken broth, unsalted or low salt
1/3 cup Guglielmo dry white wine
1 tablespoon all purpose flour
2 tablespoons water
2 tablespoons butter or butter substitute
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 tablespoon capers, drained, rinsed and drained
3 tablespoons fresh chopped Italian parsley plus some for garnish


METHOD
Pat the turkey slices dry with paper towels. Lightly oil a large skillet and heat until oil is almost smoking. Fry the turkey slices, turning once, until golden brown on both sides. Transfer with tongs to a plate and cover to keep warm.

In a large sauce pan, boil the stock and wine until reduced by half to 3/4 cup, about 3 to 4 minutes. Whisk together the flour and 2 tablespoons of water in a separate cup then slowly whisk into the stock mix.Bring back to a boil for one minute, stirring constantly. Remove from the heat and stir in the butter and lemon juice. Add the capers and mix in the 3 tablespoons of chopped parsley. Mix thoroughly.

Arrange the turkey slices on a serving plate or individual plates, pour the warm sauce over the turkey, sprinkle with the garnish and serve.

Serves 2 to 3. Can be made with chicken breast, also sliced thinly. Try it with pre-formed ground turkey patties.