Ingredients
1 1/4 pounds boneless turkey breast, cut into thin scallops |
1/2 teaspoon sea salt |
1/2 teaspoon freshly ground black pepper |
Vegetable oil cooking spray |
2 tablespoons butter |
1/4 cup shallots, minced |
1 tablespoon all-purpose flour |
1/2 cup chicken stock |
1/4 cup fresh lemon juice |
1/4 cup capers |
2 tablespoons fresh parsley, chopped |
Directions
Place turkey slices between layers of plastic wrap and pound to flatten. Season with salt and pepper. Lightly mist both sides of each turkey scallop with vegetable oil cooking spray. Heat a large non-stick sauté pan over medium-high heat; pan sear on each side for 2 to 3 minutes or until meat is cooked all the way through. Transfer cooked meat to a plate and keep warm. In the same pan, melt butter over medium heat; add shallots and sauté until golden, or about 3 to 4 minutes. Sprinkle flour over the cooking shallots and stir for 30 seconds. Add chicken stock and lemon juice. Increase heat to high and whisk until sauce thickens. Add the capers. Season sauce again if necessary. Add the cooked turkey scallops and cook for 1 to 2 minutes or until hot. Sprinkle with parsley and serve.
