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Ingredients
8 ounces turkey breast fillet
1 tablespoon flour
1 tablespoon olive oil
2 large shallots
⅓ cup dry sherry
2 tablespoons dry white wine
Dash Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons capers
1 tablespoon fresh parsley
Nutritional analysis per serving (2 servings)
20 grams carbs; 74 milligrams cholesterol; 352 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 3 grams fiber; 287 milligrams sodium; 28 grams protein; 7 grams sugar
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
- Step 1
Wash and dry turkey breast and dredge in flour.
- Step 2
Heat oil in nonstick skillet and brown turkey breast on both sides until almost cooked.
- Step 3
Chop shallots and add to pan; saute a few seconds.
- 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.
- Step 5
Sprinkle with chopped parsley.
Private Notes
Comments
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
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.
This was easy as it sounded. Very quick and satisfying for a weeknight's meal. Thanks.