Turkey Piccata

By Marian Burros

Total Time
10 minutes
Rating
4(21)
Comments
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Featured in: PLAIN AND SIMPLE; When a Little Turkey's Just Enough

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Ingredients

Yield:2 servings
  • 8ounces turkey breast fillet
  • 1tablespoon flour
  • 1tablespoon olive oil
  • 2large shallots
  • ⅓cup dry sherry
  • 2tablespoons dry white wine
  • Dash Worcestershire sauce
  • 1tablespoon lemon juice
  • 2tablespoons capers
  • 1tablespoon fresh parsley
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

352 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 28 grams protein; 287 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and dry turkey breast and dredge in flour.

  2. Step 2

    Heat oil in nonstick skillet and brown turkey breast on both sides until almost cooked.

  3. Step 3

    Chop shallots and add to pan; saute a few seconds.

  4. Step 4

    Reduce heat and stir in sherry, wine and Worcestershire. Squeeze in lemon juice. Rinse capers and add. Stir to blend well. Place on platter.

  5. Step 5

    Sprinkle with chopped parsley.

Ratings

4 out of 5
21 user ratings
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Comments

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delicious and easy!

Agree this was quick and easy, but too many shallots, and I think the sauce could benefit from some butter swirled in at the end

Barbara

Definitely an easy recipe, but taste was not outstanding. Will have to compare with some other piccata recipes. If I make this again, I will definitely cut down on the shallots, which dominated a bit too much.

meinmunich

This was easy as it sounded. Very quick and satisfying for a weeknight's meal. Thanks.

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