Paula treated Theodore and I to a delicious meal tonight. Turkey Piccata. Theodore had cross-country practice and I had a faculty meeting at school so it was so wonderful to walk i the house and smell the aroma of a delicious meal in the air. Paula picked out the recipe from the October 2013 Cooking Light.
If you want to make this recipe for your family, it was not that difficult according to Paula. Start by sprinkling 1 pound of turkey evenly with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan and swirl to coat. Add the cutlets to pan, and cook 2 minutes on each side or until done. Remove the cutlets from pan and keep warm. Repeat with remaining olive oil and cutlets – depending on the number of cutlets that you are cooking.
Once the cutlets are finished and covered to keep wrarm, add 1 tablespoon butter to pan. Add 1/4 cup of chopped shallots and 1 tablespoon of chopped or minced garlic. Sauté for 1 minute. Increase heat to high. Add 3/4 cup of white cooking wine and bring to a boil. Cook for 2 minutes while scraping the pan to loosen browned bits. Combine 1/2 cup chicken stock and 1 teaspoon of flour, stirring with a whisk. Add this mixture to the pan, and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat and stir in remaining 1 tablespoon butter, 2 tablespoons of lemon juice, and 1 1/2 tablespoon of capers. Pour sauce over cutlets and sprinkle with parsley.
Paula served the cutlets with some rice that had been cooked with some chicken stock for flavor. She also cooked Theodore and I butter beans from the farmer’s market. They were really tasty! All in all, this was a great meal. We even got to eat it at home, which doesn’t happen too often when cross-country (or track) season is happening.