Sauteed Turkey With Lemon and Capers

By Marian Burros

Published February 18, 1997

Total Time
15 minutes
Rating
4(7)
Comments
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Ingredients

Yield:3 servings

  • ¾ pound boneless, skinless turkey breasts

  • 2 tablespoons flour

  • 1 tablespoon butter

  • 1 ½ teaspoons canola oil

  • 3 tablespoons dry white wine

  • 2 teaspoons Dijon mustard

  • 4 tablespoons nonfat plain yogurt

  • 3 tablespoons light sour cream

  • 1 tablespoon lemon juice

  • 1 tablespoon capers

  • ⅛ teaspoon salt

  • Freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

8 grams carbs; 88 milligrams cholesterol; 296 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 1 gram fiber; 295 milligrams sodium; 27 grams protein; 2 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

  1. Step 1

    Wash and dry the turkey, and cut it into strips ¼-inch thick. Roll the strips in the flour.

  2. Step 2

    Heat the butter and oil in a large nonstick pan until it is very hot. Saute the turkey quickly on both sides until browned.

  3. Step 3

    Reduce the heat to medium-low and add the wine, mustard, yogurt, sour cream, lemon juice and capers. Stir to blend, cooking the turkey strips for about two minutes longer. Season with salt and pepper before serving.

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4 out of 5
7 user ratings
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Comments

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Mark Eisner

So we made this and enjoyed it thoroughly. Couple of things we ran into and you might too: 1. The portions are weird here. As written it makes three servings. We had a 2 lb boneless breast of turkey, which we used half of and saved the other half for a future use. Now with 1 lb we scaled everything else for 4 servings instead of 3. Which worked, we thought. 2. The tasty sauce "broke." It became lumpy and dissociated. Vigorous whisking helped some. Did we do something wrong?

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