Turkey Scallopini with Tomatoes, Wine and Capers
5.4g
Net Carbs
38.0g
Protein
24.8g
Fat
1.6g
Fiber
446
Calories
Ingredients:
- 2 tablespoons Light Olive Oil
- 10 oz, boneless, raw, without skin (yield after cooking) Turkey Cutlet
- 4 fluid ounces Sauvignon Blanc Wine
- 1/2 cup Diced Tomatoes
- 1/2 cup Chicken Broth, Bouillon or Consomme
- 2 servings Lemon Pepper
- 1 tablespoon Unsalted Butter Stick
- 2 tablespoons drained Capers
- 2 tablespoons Parsley
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 2 tablespoons.
- In a shallow plate, combine 2 tablespoons flour mix and lemon pepper. Lightly coat cutlets in mixture. Heat oil in large nonstick skillet over medium-high heat. Cook cutlets 3 minutes per side until light golden and just cooked through. Transfer to a plate and keep warm.
- Add wine and tomatoes to skillet and cook 5 minutes until reduced and pan is almost dry. Add chicken broth and cook 5 minutes more, stirring frequently, until mixture thickens. Turn off heat and swirl in butter, capers and parsley. Spoon sauce over cutlets and serve.
