Turkey Piccata

Ingredients: (Serves 4)

1 tablespoon olive oil
4 turkey cutlets (4 ounces each)
2 tablespoons flour
2 cloves garlic, minced
1 teaspoon grated lemon zest
1/4 cup lemon juice
1 cup reduced sodium, fat-free chicken broth
1 teaspoon cornstarch, blended with 1 tablespoon water
1 tablespoon capers, rinsed and drained
2 tablespoons chopped parsley

Directions:


1    Heat oil in a large nonstick skillet over medium heat. Dredge turkey in flour, shaking off excess. Sauté turkey until golden brown and cooked through, about 2 minutes per side. With tongs or a slotted spoon, transfer turkey to a plate; cover loosely with foil to keep warm.
2    Add garlic to pan and cook, stirring, until tender, about 1 minute. Add lemon zest, lemon juice, and chicken broth to pan and bring to a boil. Boil for 1 minute.
3    Stir in cornstarch mixture and capers, and cook until slightly thickened, about 1 minute. Stir in parsley. Serve turkey with sauce spooned on top. 

Per serving (1/2 cup): 187 cal, 4 g fat (1 g sat), 6 g carbs, 30 g protein, 0.5 g fiber, 70 mg chol, 178 mg sodium