Serves 4 (serving size: 2 cutlets and 2 tablespoons sauce)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
8 (3-ounce) turkey cutlets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
2 tablespoons unsalted butter, divided
1/4 cup chopped shallots
1 tablespoon sliced garlic
3/4 cup dry white wine
1/2 cup unsalted chicken stock
1 teaspoon all-purpose flour
2 tablespoons fresh lemon juice
1 1/2 tablespoons capers, drained
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Sprinkle turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan; keep warm. Repeat procedure with remaining oil and cutlets.
Add 1 tablespoon butter to pan. Add shallots and garlic; sauté 1 minute. Increase heat to high. Add wine; bring to a boil, and cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and flour, stirring with a whisk. Add stock mixture to pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter, juice, and capers. Pour sauce over cutlets; sprinkle with parsley.
I've made this before and the entire family liked it. It was a little tangy for my youngest but I think we should try it again with a little less wine. And to the reviewer who said the was "the same dry tasteless chicken", perhaps you are overcooking your chicken! When cooked properly chicken breast are tender and juicy!
Very easy. Made to recipe except recommend always rinse then drain capers to get a "cleaner" taste. Served with steamed green beans & a simple pilaf. Pear-gorgonzola-walnut green salad to finish. Quick and good.
I made some slight changes; dusted turkey with flour before browning, added between 1/8 - 1/4 teaspoon each of sugar and salt to the sauce at the end to cut a little of the sourness from the lemon and bump up the flavor a bit. That said, I thought it was a pretty good week night meal, served with whole wheat orzo pasta and SL Brown Sugar & Bacon Brussels Sprouts, the turkey was very tender and moist. My daughter thought it was good.
Didn't care for it. I made it with halved chicken breasts which took considerably longer than four minutes to cook. It was the usual dry, tasteless chicken breast with a little tangy sauce on top. I won't be making this again.