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Turkey Scallops With Tomatoes, Wine And Capers

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D
MineralsPhosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup 27g / 1oz Atkins Bake Mix

  2. 1/2 teaspoon 2 1/2ml Lemon pepper

  3. 4 Turkey cutlets - (abt 1 1/4 lbs)

  4. 2 tablespoons 30ml Olive oil

  5. 1/2 cup 118ml Dry white wine

  6. 1/2 cup 118ml Reduced sodium chicken broth

  7. 1/2 cup 31g / 1.1oz Diced stewed tomatoes

  8. 1 tablespoon 15ml Butter

  9. 2 tablespoons 30ml Nonpareil capers

  10. 2 tablespoons 30ml Fresh chopped parsley

Instructions Jump to Ingredients ↑

  1. In a shallow plate, mix bake mix and lemon pepper. Lightly coat cutlets in mixture.

  2. Heat oil in large nonstick skillet over medium heat. Cook cutlets 3 minutes per side until light gold and just cooked through. Transfer to a plate and keep warm.

  3. Add wine to skillet and cook 2 minutes, scraping up brown bits on bottom of pan. Add chicken broth, tomatoes, and butter. Cook 5 minutes, stirring frequently, until mixture thickens. Stir in capers and parsley. Spoon sauce over cutlets.

  4. This recipe yields 2 servings.

  5. Carbohydrates: 8 grams Net Carbs: 5.5 grams Fiber: 2.5 grams Protein: 76.5 grams Fat: 23 grams Calories: 630 Description:

  6. "Scallops of meat, or (very thin cutlets) should never be overcooked because they are lean and will toughen."

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