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Turkey Piccata with Capers Recipe
Turkey Piccata with Capers Recipe photo by Taste of Home

Turkey Piccata with Capers Recipe

Read Reviews (4)
5 4
Publisher Photo
Quick, flavorful and special, this Turkey Piccata boasts a buttery sauce with capers and just a hint of lemon. Leslie Rodriguez - El Cajon, California
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (17.6 ounces) turkey breast cutlets
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 3 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon capers, drained

Nutritional Facts

3 ounces cooked turkey with about 1 tablespoon sauce equals 301 calories, 16 g fat (7 g saturated fat), 101 mg cholesterol, 557 mg sodium, 6 g carbohydrate, trace fiber, 32 g protein.

Directions

  1. In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat.
  2. In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm.
  3. Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey. Yield: 4 servings.
Originally published as Turkey Piccata in Simple & Delicious May 2010, p23

Nutritional Facts

3 ounces cooked turkey with about 1 tablespoon sauce equals 301 calories, 16 g fat (7 g saturated fat), 101 mg cholesterol, 557 mg sodium, 6 g carbohydrate, trace fiber, 32 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Turkey Piccata with Capers(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Dec. 5, 2012

I love this recipe and it's so healthy!!!!

MY REVIEW
Reviewed Apr. 26, 2012

I used the chicken it was still great! Definitely a keeper!

MY REVIEW
Reviewed May. 5, 2010

Delicious! Only thing I changes was I cut the butter in half.

MY REVIEW
Reviewed Apr. 23, 2010

This is a keeper! The family loved it. Served with a rice and barley pilaf and steamed zuchini with olive oil and parmesan cheese,

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