Ingredients Jump to Instructions ↓

  1. 2 tablespoons all-purpose flour

  2. 1/4 teaspoon freshly ground pepper

  3. 8 ounces turkey cutlets

  4. 2 teaspoons extra-virgin olive oil

  5. 1 small onion, finely chopped

  6. 1/2 teaspoon minced fresh thyme

  7. 1 tablespoon water

  8. 1 cup reduced-sodium chicken broth, (see Tips for Two)

  9. 1 tablespoon capers, rinsed and roughly chopped

  10. 1 tablespoon lemon juice

  11. 1 tablespoon finely chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Combine flour and pepper in a shallow dish. Dredge turkey in the flour mixture. Reserve 2 teaspoons of the flour mixture. Heat oil in a medium nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep it warm. Add onion, thyme and water to the pan. Cook, stirring often, until the onions are slightly softened, about 3 minutes. Sprinkle with the reserved flour mixture; stir to coat. Add broth and bring to a simmer, stirring constantly. Cook until the onion is softened, about 3 minutes. Add capers, lemon juice and parsley to the sauce. Return the turkey to the pan. Cook, turning once, until heated through, about 1 minute.


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