Turkey Piccata
(makes 4 servings)
Ingredients
1/2 package (24-ounce) lemon-garlic-flavored marinated tenderloins (1 tenderloin)
1/4 cup white whole-wheat 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
1/2 cup skim milk
Olive oil or canola oil
Chopped fresh parsley
Lemon wedges, for garnish
Directions
Cut half of the turkey tenderloin into 1/4-inch thick medallions and pound to 1/8-inch thickness. In a 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 2 - 3 minutes per side, or until turkey is golden brown and no longer pink. Remove turkey from pan; keep warm.
Repeat as necessary with remaining turkey cutlets. Meanwhile, cook pasta as package directs; 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 reserved tablespoon of flour into the chicken broth. Add the chicken broth, lemon juice and capers (if desired) to the reduced wine. Simmer for 5 minutes or until slightly thickened. Whisk in milk. Toss cooked pasta with the sauce. To serve, divide pasta among 4 plates. Top with turkey cutlets, drizzle with any extra sauce and sprinkle with the fresh chopped parsley. Garnish with lemon wedges.
Nutritional information (per serving)
Calories: 390
Fat calories: 110
Total fat: 12 grams
Saturated fat: 1.5 grams
Cholesterol: 40 milligrams
Sodium: 570 milligrams
Total carbohydrates: 40 grams
Fiber: 4 grams
Sugars: 4 grams
Protein: 25 grams
