Lighter Creamy Turkey Piccata
This turkey piccata is rich, creamy, and shockingly, only 275 per serving!
Servings: 4 servings
Calories: 275kcal
Ingredients
- 1 pound turkey breast cutlets very thinly sliced turkey breasts
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup finely ground almond flour
- 4 teaspoons extra virgin olive oil
- 1 shallot thinly sliced
- 2 garlic cloves minced
- ½ cup dry white wine
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 ounce ⅓-less-fat cream cheese
- 2 tablespoons capers drained
- 2 tablespoons chopped fresh flat-leaf parsley
- Lemon wedges or thinly sliced lemon rounds for garnish
Instructions
- Season turkey cutlets on both sides with salt and pepper. Place the almond flour in a wide, shallow bowl. Dredge the cutlets in the almond flour, turning and pressing to lightly coat each side.
- In a large skillet, heat 1 ½ teaspoons of the olive oil over medium high heat. Add half of the cutlets (or as many as will fit), and cook until browned and cooked through, about 3 minutes per side.
- Transfer the cooked cutlets to a plate. Add another 1 ½ teaspoons of olive oil to the skillet and cook the remaining cutlets, transferring them to the plate with the other cooked cutlets once browned. Add the remaining 1 teaspoon of olive oil to the skillet, along with the sliced shallots and garlic and cook, stirring constantly, for 45 seconds. Add the wine and bring the pan to a simmer, scraping up the crispy bits on the bottom of the pan.
- Let the wine simmer until reduced by half, about 2 minutes. Add the chicken broth and bring to a simmer; cook 2 minutes. Add lemon juice.
- Stir in the cream cheese until smooth (it will take a minute to work it into the sauce). Return the turkey cutlets to the pan, spoon the sauce over them, and top with capers, fresh parsley, and lemon slices.
Nutrition
Calories: 275kcal | Carbohydrates: 6.5g | Protein: 29.7g | Fat: 12g | Saturated Fat: 1.7g | Fiber: 1.3g