Turkey Cutlets with Lemon-Caper Sauce
2 tablespoons all-purpose flour
1/4 teaspoon freshly ground pepper
8 ounces turkey cutlets
2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
1/2 teaspoon minced fresh thyme
1 tablespoon water
1 cup reduced-sodium chicken broth, (see Tips for Two)
1 tablespoon capers, rinsed and roughly chopped
1 tablespoon lemon juice
1 tablespoon finely chopped fresh parsley or cilantro
Garnishes: lemon wedges, chopped fresh flat-leaf parsley
Combine flour and pepper in a shallow dish. Dredge turkey in the flour mixture. Reserve 2 teaspoons of the flour mixture.
Heat oil in a medium nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep it warm.
Add onion, thyme and water to the pan. Cook, stirring often, until the onions are slightly softened, about 3 minutes. Sprinkle with the reserved flour mixture; stir to coat. Add broth and bring to a simmer, stirring constantly. Cook until the onion is softened, about 3 minutes. Add capers, lemon juice and parsley to the sauce. Return the turkey to the pan. Cook, turning once, until heated through, about 1 minute.
Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.