8-3 oz. turkey or chicken cutlets
Salt and pepper
1 T. Olive oil, divided
2 T. Unsalted butter, divided
1/4 cup chopped shallots
3/4 cup dry white wine
1/2 cup unsalted chicken stock
1 tsp. flour/ potato starch
2 T. Fresh lemon juice
1 1/2 T. Capris, drained
2 T. Chopped fresh flat leaf parsley

Sprinkle cutlets with salt and pepper. Heat a large skillet over medium-high heat. Add 1 1/2 tsp. oil to pan, swirl to coat. Add 4 cutlets to pan, and cook 2 minutes on each side or until done. Remove cutlets from pan, keep warm. Repeat with remaining oil and cutlets.
Add 1 T. Butter to pan. Add shallots, sauté 1 minute. Add wine, bring to a boil, cook 2 minutes, scraping pan to loosen browned bits. Combine chicken stock and thickener with whisk. Add stock mixture and bring to a boil. Cook 5 minutes or until liquid is reduced by half. Remove from heat, stir in remaining 1 T. Butter, juice and capers. Pour sauce over cutlets and sprinkle with parsley.

From Oct. 2013 Cooking Light

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