- 3 Servings
- 10 mins Prep Time
- 25 mins Total Time
- 1 package Boneless Skinless Turkey Breast Tenderloin
- 2 tablespoons butter
- 1/2 cup flour
- 1/2 teaspoon garlic powder
- 4 ounces fresh mushrooms, sliced
- 2 tablespoons water, mixed with 1 teaspoon corn starch
- 20 capers, or to taste
- 2 tablespoons lemon juice
- 1/4 cup white wine
- 1 teaspoon fresh parsley, chopped
- Lemon slices (optional, for garnish)
|Serving Size||About 4 ounces cooked turkey and about 1/2 cup mushrooms and sauce|
|Amount Per Serving|
|Calories from Fat|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||25%|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 1g||4%|
Vitamin D 0%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Place turkey breast on flat surface. Cover with saran wrap or plastic bag, and use a mallet to pound to even thickness, about 1/2 inch thick in all places.
Step 2In a large skillet, melt butter on medium- low heat. Meanwhile, add flour and garlic powder to a bowl. Quickly dredge the turkey breast in the flour mixture on each side, then place in the skillet.
Step 3Cook on medium for about 5 minutes, then flip, and cook for another 5 minutes. Cook turkey to 165°F using a meat thermometer.
Step 4Remove turkey to a plate and reduce skillet heat to low.
Step 5Add mushrooms and cook for 2-3 minutes, until the mushrooms are just beginning to caramelize.
Step 6Add lemon juice, wine, and cornstarch mixture. Stir and heat until simmering, about 1-2 minutes.
Step 7Add capers and parsley, and spoon sauce over turkey breasts. Serve with fresh lemon wedges (optional).
Step 8Recipe and images courtesy of 'Blackberry Babe'
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