Turkey Piccata with Fettuccine

• cook time: 30 mins

• servings: 4

Piccata started out in life as a veal-based dish where the meat is pounded thin and flash fried. The pan drippings are then combined with lemon juice and parsley to make a quick sauce that is poured back over the dish, a method that has been extended to other cuts of meat, such as the turkey piccata here. Piquant, flavorful, and fast, this Italian dish will appeal to family and company alike. If you don't have fettuccine on hand, any other pasta will work as well.

ingredients

• 6 ounces whole wheat or regular dried fettuccine or linguine
• 1/4 cup all-purpose flour
• 1/2 teaspoon lemon-pepper seasoning or black pepper
• 2 turkey breast tenderloins (about 1 pound total)
• 2 tablespoons olive oil or cooking oil
• 1/3 cup dry white wine
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1/2 teaspoon instant chicken bouillon granules
• 1 tablespoon capers, rinsed and drained (optional)
• 2 tablespoons snipped fresh parsley
• Lemon wedges (optional)
• Fresh parsley sprigs (optional)

directions

1. Cook pasta according to package directions; drain. Meanwhile, in a small bowl stir together flour and lemon-pepper seasoning; set aside.
2. Cut each turkey tenderloin in half crosswise to make 1/2-inch pieces. Dip pieces in flour mixture to coat.
3. In a large skillet cook turkey in hot oil over medium-high heat for 6 to 10 minutes or until light golden and no longer pink (170 degrees F), turning once. Remove turkey from pan; cover and keep warm.
4. For sauce, add wine, lemon juice, the water, and bouillon granules to skillet, scraping up crusty bits from bottom of skillet. If desired, stir in capers. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat; stir in snipped parsley.
5. To serve, divide pasta among 4 dinner plates. Divide turkey pieces among dinner plates. Spoon sauce over all. If desired, serve with lemon wedges and garnish with parsley sprigs. Makes 4 servings.

recipe source

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