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Ingredientes
- 1 1/2 boneless turkey breast
- Juice of 1 lemon
- 1/2 c. white wine
- 1/4 c. chicken broth
- 2 cloves garlic
- 1 tbsp. capers
- 1 tbsp. finely minced parsley
- 1/2 c. flour
- 1 tbsp. butter
- 2 tbsp. extra virgin olive oil
Direcciones
- Lay turkey between 2 pcs of wax paper, flatten with a pounder till thin. Dredge lightly with the flour. Heat the extra virgin olive oil in a large skillet.
- Saute/fry the turkey over high heat till lightly browned, about 1 minute on each side (do not overcook). Remove to a platter - and keep hot.
- Keeping the heat high - add in the wine, lemon juice, chicken broth to the skillet, scraping up any brown bits. Finely mince garlic and add in to liquid with capers, parsley, salt and pepper to taste. Reduce liquid to approximately half the amount.
- Add in butter and turn off heat. Stir in butter till sauce has a creamy consistency. Pour over turkey and garnish with fresh parsley and lemon slices. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 248 | |
| Calories from Fat 118 | 48% |
| Total Fat 13.29g | 17% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 139mg | 6% |
| Potassium 207mg | 6% |
| Total Carbs 13.51g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.34g | 0% |
| Protein 12.77g | 20% |
