Turkey Piccata

• 8 ounces turkey breast fillet
• 1 tablespoon flour
• 1 tablespoon olive oil
• 2 large shallots
• 13 cup dry sherry
• 2 tablespoons dry white wine
• Dash Worcestershire sauce
• 1 tablespoon lemon juice
• 2 tablespoons capers
• 1 tablespoon fresh parsley

1. Wash and dry turkey breast and dredge in flour.
2. Heat oil in nonstick skillet and brown turkey breast on both sides until almost cooked.
3. Chop shallots and add to pan; saute a few seconds.
4. Reduce heat and stir in sherry, wine and Worcestershire.
5. Squeeze in lemon juice.
6. Rinse capers and add.
7. Stir to blend well.
8. Place on platter.
9. Sprinkle with chopped parsley.

turkey breast fillet, flour, olive oil, shallots, sherry, white wine, worcestershire sauce, lemon juice, capers, parsley

Taken from cooking.nytimes.com/recipes/697 (may not work)