Sauteed Turkey With Lemon and Capers

• 3/4 pound boneless, skinless turkey breasts
• 2 tablespoons flour
• 1 tablespoon butter
• 1 1/2 teaspoons canola oil
• 3 tablespoons dry white wine
• 2 teaspoons Dijon mustard
• 4 tablespoons nonfat plain yogurt
• 3 tablespoons light sour cream
• 1 tablespoon lemon juice
• 1 tablespoon capers
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Wash and dry the turkey, and cut it into strips 1/4-inch thick.
2. Roll the strips in the flour.
3. Heat the butter and oil in a large nonstick pan until it is very hot.
4. Saute the turkey quickly on both sides until browned.
5. Reduce the heat to medium-low and add the wine, mustard, yogurt, sour cream, lemon juice and capers.
6. Stir to blend, cooking the turkey strips for about two minutes longer.
7. Season with salt and pepper before serving.

turkey breasts, flour, butter, canola oil, white wine, mustard, nonfat plain yogurt, light sour cream, lemon juice, capers, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8402 (may not work)