Turkey Piccata

• 1 turkey breast tenderloin (13 to 15 ounces)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons olive oil
• 1 cup reduced-sodium chicken broth
• 2 teaspoons finely shredded lemon peel
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon dry mustard
• 1/4 cup sliced green onion
• lemon peel strip (optional)
• sliced green onion (optional)
• thin lemon slice (optional)

1. Split turkey breast tenderloin in half horizontally; cut each half in half crosswise to make 4 portions. Place one of the turkey portion between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey to about 3/8-inch thickness. Remove plastic wrap. Repeat with remaining turkey portions.
2. In a shallow dish, combine flour, 1/8 teaspoon of the salt, and the pepper. Coat each turkey portion with flour mixture, turning to coat evenly. Shake off excess flour mixture.
3. In a large nonstick skillet, heat olive oil over medium-high heat. Add turkey portions; cook about 6 minutes or until browned, turning once to brown evenly. Add broth, 2 teaspoons lemon peel, lemon juice, garlic, dry mustard, and remaining 1/8 teaspoon salt to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until turkey is no longer pink and cooking liquid is slightly reduced. Add the 1/4 cup green onions. Cook for 2 minutes more. To serve, transfer turkey to serving plates. If desired, top with lemon peel strips, additional green onions, and lemon slices.
4. Serve with some of the cooking liquid.

turkey breast tenderloin, flour, salt, ground black pepper, olive oil, chicken broth, lemon peel, lemon juice, garlic, dry mustard, green onion, lemon peel, green onion, lemon slice

Taken from www.food.com/recipe/turkey-piccata-492971 (may not work)