Turkey Piccata

Sprinkle turkey with salt and pepper. Heat a large skillet over medium high heat. Add 1 teaspoon of the oil into the pan. Add cutlets and cook 2-3 minutes per side or until done. Remove them from the pan to a plate and cover with a sheet of foil to keep warm.

Add remaining olive oil and 1/2 tablespoon of butter to pan. Add shallots and garlic and cook for 1 minute. Stir in 3/4 cup of the broth. Bring to a boil and cook for 2 minutes, scraping sides of pan as it cooks.

Combine remaining chicken stock and flour in a small bowl or cup, stirring with a whisk to dissolve the flour. Add this into the pan and bring to a boil. Cook 5 minutes or until liquid has reduced by half.

Remove pan from heat and stir in remaining 1/2 tablespoon of butter, lemon juice and capers. Pour sauce over turkey and garnish with parsley.

Recipe adapted from Cooking Light.