Turkey Breast With Capers and Mushrooms

Ingredients

• 8 slices turkey breast tenderloin steaks, about 1 1/2 pounds
• ½ pound fresh mushrooms
• 4 tablespoons flour
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 to 4 tablespoons olive oil
• 4 tablespoons butter
• ¼ cup drained capers
• ½ teaspoon finely minced garlic
• 2 tablespoons chicken broth
• ¼ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    657 calories; 52 grams fat; 21 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 36 grams protein; 175 milligrams cholesterol; 302 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place each turkey breast steak between sheets of clear plastic wrap and pound lightly with a flat mallet to make thin slices.
2. Cut mushrooms into thin slices. There should be about 3 cups.
3. Season the flour with salt and pepper. Dip the turkey slices in the flour to coat. Shake off excess.
4. Heat 2 tablespoons of the oil in a skillet, preferably nonstick. Add enough turkey slices to cover the bottom of the skillet without crowding. Cook until golden brown on one side, about 2 to 3 minutes, and turn. Cook until golden brown on the other side, about 2 minutes. Transfer the slices to a warm serving dish.
5. Add another tablespoon of oil to the skillet and repeat with a second batch of slices. Continue cooking, adding more oil as necessary, until all slices are nicely browned.
6. In the same skillet, heat 2 tablespoons of butter. Add mushrooms and cook, shaking the skillet and stirring, about 4 minutes. Add capers and garlic, and toss to blend. Add chicken broth and let cook about 30 seconds. Swirl in the remaining butter.
7. Spoon the mushroom mixture over the turkey slices and sprinkle with parsley.

20 minutes