Turkey Scallopini With Lemon Caper Sauce

• 1 1/2 lbs turkey breast, raw, sliced 1/4 inch thick
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 cup white wine
• 4 tablespoons lemon juice, fresh
• 1 teaspoon lemon zest
• 2 tablespoons capers, rinsed
• 2 tablespoons parsley (Italian parsley)

1. Rinse turkey and pat dry and season with salt and pepper.
2. Dredge half of turkey slices in flour, shaking off excess.
3. Heat 1 T oil in a 12-inch heavy skillet over high heat until shimmering, then sautAA cutlets until browned on both sides and just cooked through, (about 5 minutes).
4. Transfer to a platter and keep warm, covered.
5. Dredge and sautAA remaining turkey with the remaining oil in same manner.
6. Add another 1 tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Don't overcook, or it will become bitter.
7. Add broth and wine, and deglaze over moderately high heat.
8. Saute until liquid is reduced to about 3/4 cup.
9. Stir in lemon juice, capers, parsley (or basil), and salt and pepper to taste.
10. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.

turkey breast, allpurpose, olive oil, garlic, chicken broth, white wine, lemon juice, lemon zest, capers, parsley

Taken from www.food.com/recipe/turkey-scallopini-with-lemon-caper-sauce-433257 (may not work)