Ingredients
1/4 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 package (17.6 ounces) turkey breast cutlets2 tablespoons olive oil1/2 cup chicken broth3 tablespoons butter1 tablespoon lemon juice1 tablespoon minced fresh parsley1 tablespoon capers, drained
Preparation
In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat.
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.
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.
