This turkey piccata is the perfect light and easy meal for any night of the week!
Do you ever find that certain words instantly make you think of the most random things??? I’ll give you an example of what I’m talking about. I was flipping through the October issue of Cooking Light Magazine when I stumbled upon this turkey piccata recipe. I found myself rolling the word “piccata” around in my head. It instantly made me think of the word “piccolo” and how we had to listen to classical music in my third grade music class. Our task was to pick out various instruments. I can vividly remember our teacher pointing out the high trill of the piccolo. I miss music class!
Third grade makes me think of the best friend I had from elementary school through high school. In high school we spent an inordinate amount of time driving around in her bright orange Ford Bronco. Ford Bronco’s naturally make me think of the Denver Bronco’s. The Denver Bronco’s make me think of football food, mainly chicken wings, which remind me of those barbaric turkey legs people eat at Disney World and those turkey legs bring me full circle to the word turkey and this turkey piccata!
And there we have a glimpse at the inner workings of my mind. Radom and scattered thoughts everywhere! I hope I haven’t lost you, because I have yet to tell you about this turkey piccata. It was elegant enough to serve to company, but it was quick and easy which makes it perfect for an everyday family meal. It was light but the flavor was not sacrificed! We loved it! Neither caper nor sauce was left when we cleared our plates! Now that’s a good meal!
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- 4 turkey cutlets
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon olive oil, divided
- 1 tablespoon butter
- 1½ cup chicken broth
- 2 tablespoon shallots, chopped
- 2 cloves garlic, minced
- 1 teaspoon flour
- 1 tablespoon lemon juice
- 1 tablespoon capers
- 1 tablespoon flat leaf parsely
- Sprinkle turkey with salt and pepper. Heat a large skillet over medium high heat. Add 1 teaspoon oil to pan. Add cutlets and cook 2-3 minutes per side or until done. Remove and keep warm.
- Add remaining olive oil and ½ tablespoon of butter to pan. Add shallots and garlic cooking for 1 minute. Stir in ¾ cup broth. Bring to a boil and cook for 2 minutes, scraping sides of pan. Combine remaining chicken stock and flour, stirring with a whisk. Add to pan and bring to a boil. Cook 5 minutes or until liquid has reduced by half. Remove from heat and stir in remaining butter, lemon juice, and capers. Pour sauce over turkey and garnish with parsley.
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