Recipe Categories
Fowl & Poultry
Wine Sauce Poultry

Shanna's Turkey Scaloppini Tomatoes White Wine Capers

1/4 cup Atkins Bake Mix
1/2 tsp lemon pepper
4 x turkey cutlets - (abt 1 1/4 lbs)
2 tbl olive oil
1/2 cup dry white wine
1/2 cup reduced sodium chicken broth
1/2 cup diced stewed tomatoes
1 tbl butter
2 tbl nonpareil capers
2 tbl fresh chopped parsley

 Method :
In a shallow plate, mix bake mix and lemon pepper. Lightly coat cutlets in mixture.
Heat oil in large nonstick skillet over medium heat. Cook cutlets 3 minutes per side until light gold and just cooked through. Transfer to a plate and keep warm.
Add wine to skillet and cook 2 minutes, scraping up brown bits on bottom of pan. Add chicken broth, tomatoes, and butter. Cook 5 minutes, stirring frequently, until mixture thickens. Stir in capers and parsley. Spoon sauce over cutlets.
This recipe yields 2 servings.