Title: Turkey in Lemon Caper Sauce
Categories: Poultry American
Yield: 4 Servings
| 1 | | Pound turkey breast slices |
| 1/3 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1/8 | ts | Lemon pepper |
| 2 | tb | Margarine or butter |
| 3 | tb | Olive or vegetable oil |
| 2 | tb | Margarine or butter |
| 3 | tb | Lemon juice |
| 2 | ts | Capers, drained |
| | | Chopped fresh parsley |
| | | Lemon wedges |
Flatten each turkey breast slice to 1/8-inch thickness between plastic wrap
or waxed paper. Mix flour, salt and lemon pepper. Coat turkey with flour
mixture. Heat 2 tablespoons of margarine and the oil in 12-inch skillet
over medium-high heat. Saute half of the turkey about 3 minutes, turning
once, until brown. Remove turkey from skillet and keep warm. Repeat with
remaining turkey.Stir 2 tablespoons margarine, the lemon juice and capers
into pan drippings in skillet. Heat to boiling over medium heat, stirring
frequently. Pour over turkey. Garnish with parsley and lemon wedges. 4
SERVINGS; 325 CALORIES PER SERVING.