Turkey Piccata

Ingredients

• 1 tablespoon capers drained
• 0.3 cup chicken broth dry white low-sodium
• 1.5 tablespoons flour all-purpose
• 1.5 teaspoons parsley fresh chopped
• 0.3 teaspoon ground pepper white
• 2 tablespoons juice of lemon divided
• 0.5 teaspoon olive oil 
• 0.5 teaspoon paprika 
• 0.8 pound turkey breast cutlets 

Equipment

• frying pan

Directions

1. Drizzle 1 tablespoon lemon juice evenly over cutlets.
2. Combine flour, paprika, and pepper; dredge cutlets in flour mixture.
3. Heat oil in a medium nonstick skillet over medium-high heat.
4. Add turkey; cook 2 minutes on each side or until browned.
5. Transfer turkey to a serving platter; set aside, and keep warm.
6. Combine wine and remaining 1 tablespoon lemon juice in pan; bring to a boil over medium heat, stirring constantly.
7. Add capers, and cook 1 minute. To serve, pour caper mixture over cutlets; sprinkle with parsley.