TURKEY BREAST WITH LEMON AND CAPER SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield about 8 servings
Number Of Ingredients 13
Steps:
- Let the turkey breasts stand at room temperature for 1 hour prior to cooking.
- Preheat the oven to 325 degrees F. Fit a baking sheet with a wire rack.
- Pat the turkey breasts dry and season heavily with salt and pepper all over. Put the olive oil in a large skillet or cast-iron pan over medium-high heat. Sear the breasts skin-side down until light golden brown, about 5 minutes. Flip the breasts over and add the garlic, thyme, rosemary and 4 tablespoons of the butter to the skillet. Once the butter has melted, use a spoon to baste the turkey breasts with the herb and garlic infused butter for 30 seconds.
- Transfer the breasts to the rack on the baking sheet, pour the butter and herb mixture over the breasts and cook, basting every 15 minutes, until the internal temperature of the thickest part of the breast reaches 160 degrees F, 1 1/2 to 2 hours. Transfer to a cutting board, tent with aluminum foil and rest for 15 minutes.
- Deglaze the skillet that the breasts were seared in with the white wine over medium-high heat, then reduce until almost dry, 5 to 8 minutes. Add the turkey stock and reduce by 90 percent, another 8 to 10 minutes. Reduce the heat to low and slowly whisk in the remaining 6 tablespoons butter, keeping the mixture creamy and emulsified. Once all the butter is incorporated, add the capers, parsley, lemon zest and shallot. Season with salt and pepper to taste.
- Slice the turkey and transfer it to a platter. Pour some sauce over the slices and serve the rest of the sauce on the side. Garnish with fresh herb sprigs if desired.
TURKEY SCALLOPINI WITH LEMON CAPER SAUCE
Turkey breast cutlets (now conveniently available pre-cut at the local grocery) have a texture and flavor similar to veal (which I don't eat) and is more flavorful than chicken, but it works across the board, to your preference. Make extra sauce if you want to serve over pasta or rice: this is an amount sufficient for the scallopini. Adapted from a Craig Claiborn recipe. Can be made ahead and frozen, thaw/reheat to serve over freshly-prepared pasta or rice.
Provided by East Wind Goddess
Categories < 60 Mins
Time 1h
Yield 4 scallopini with sauce, 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse turkey and pat dry and season with salt and pepper.
- Dredge half of turkey slices in flour, shaking off excess.
- Heat 1 T oil in a 12-inch heavy skillet over high heat until shimmering, then sauté cutlets until browned on both sides and just cooked through, (about 5 minutes).
- Transfer to a platter and keep warm, covered.
- Dredge and sauté remaining turkey with the remaining oil in same manner.
- Add another 1 tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Don't overcook, or it will become bitter.
- Add broth and wine, and deglaze over moderately high heat.
- Saute until liquid is reduced to about 3/4 cup.
- Stir in lemon juice, capers, parsley (or basil), and salt and pepper to taste.
- Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.
CHICKEN WITH LEMON-CAPER SAUCE
A rich chicken dish, perfect for a special meal.
Provided by ALISSASMOM
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
- Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
- Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
- To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g
TURKEY CUTLETS IN ANCHOVY-LEMON SAUCE
Provided by Jacques Pepin
Categories dinner, main course
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- To bone the turkey breast, first remove the wings at the joints; set them aside to use in another recipe. Pull off the skin and discard it or prepare it as crackling. Cut around the breastbone and remove the meat from each side in one large piece. Cut each piece lengthwise on a slant into 3 large steaks, each about 3/8 inch thick, and pound them lightly to make them equal in size. Set aside.
- Drain the anchovies, reserving the oil. You should have about 2 tablespoons of oil. Chop the anchovies coarsely, and put them in a bowl. Toss with the lemon juice, and set aside.
- Preheat oven to 200 degrees.
- At cooking time, heat the butter and anchovy oil in one large skillet or two smaller ones. Sprinkle the cutlets with salt and pepper. When the butter and oil are hot, add the cutlets and saute for about 1 1/2 minutes on each side. They should still be pink inside.
- Transfer the cutlets to an oven-proof tray and add the anchovy-lemon juice mixture to the juices in the skillets. Mix well and pour over the cutlets. Put in the oven for at least 15 minutes. At that point, if not serving immediately, reduce the heat to 170 to 180 degrees and serve within 30 to 40 minutes, garnished with the parsley.
Nutrition Facts : @context http, Calories 1270, UnsaturatedFat 30 grams, Carbohydrate 2 grams, Fat 52 grams, Fiber 0 grams, Protein 188 grams, SaturatedFat 15 grams, Sodium 1693 milligrams, Sugar 1 gram, TransFat 1 gram
TURKEY CUTLETS WITH LEMON-CAPER SAUCE
In this easy yet elegant dinner recipe a buttery lemon-caper wine sauce is served over pan-fried turkey cutlets.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- In shallow bowl, mix flour, salt and pepper; coat both sides of turkey cutlets in mixture.
- In 12-inch skillet, melt 2 tablespoons of the butter and the oil over medium-high heat. Add turkey in batches; cook 3 minutes, turning once, or until turkey is no longer pink in center. Remove to serving plate; cover to keep warm.
- Add wine, lemon juice and remaining 1 tablespoon butter to skillet; stir to loosen particles from bottom of skillet. Cook 2 minutes or until thoroughly heated. Stir in garlic, chopped parsley and capers; spoon over turkey. Garnish with lemon wedges and parsley leaves.
Nutrition Facts : Calories 290, Carbohydrate 11 g, Fat 2 1/2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg
CHICKEN BREASTS IN CAPER CREAM SAUCE
My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'
Provided by MOMMYTO2BOYS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
- Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
- Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 1.8 g, Cholesterol 132.1 mg, Fat 21.2 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 12.7 g, Sodium 974.3 mg, Sugar 0.3 g
TURKEY PICCATA WITH CAPERS
Quick, flavorful and special, this Turkey Piccata boasts a buttery sauce with capers and just a hint of lemon. Leslie Rodriguez - El Cajon, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the flour, salt and pepper. Add turkey slices, one at a time, and turn to coat., In a large skillet, cook turkey in oil in batches for 2-3 minutes on each side or until no longer pink. Remove to a serving platter and keep warm., Add broth to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the remaining ingredients until butter is melted. Pour sauce over turkey.
Nutrition Facts :
TURKEY TONNATO (TURKEY WITH TUNA SAUCE)
Rather than traditional veal (vitello tonnato), this recipe makes good use of leftover thinly sliced turkey breast. The sauce, given great body and piquancy with the addition of capers and chopped anchovy fillets, is enormously simple to make with a food processor or blender. It is visually impressive, with garnishes such as thinly sliced lemon wedges, imported Mediterranean-style black olives and tourches of finely chopped parsley, was created by Craig Claiborne and Pierre Franey of The New York Times. Serve with tomato slices or a mixed green sald on the side.
Provided by JackieOhNo
Categories Tuna
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the turkey breast across the grain into thin slices, about 1/8-inch thick.
- Put the drained tuna and capers into the container of a food processor or blender and blend.
- Add the mayonnaise, lemon juice, anchovies and broth. Blend thoroughly.
- Spoon about a 1/4 cup of the sauce into a serving dish and smooth it over.
- Arrange a 1/4 of the turkey slices, slightly overlapping, over the sauce.
- Spoon another layer of sauce on top.
- Add another layer of turkey slices and more sauce.
- Continue making layers until all the turkey slices are used.
- Finish with a layer of sauce.
- Garnish the top symmetrically with lemon slices, black olives, and parsley.
- Serve any additional sauce on the side.
Nutrition Facts : Calories 358.5, Fat 21.7, SaturatedFat 3.4, Cholesterol 73.8, Sodium 594.2, Carbohydrate 14.3, Fiber 0.1, Sugar 3.8, Protein 26.4
TURKEY SCALLOPINI WITH CAPERS AND LEMON
Categories Garlic Poultry turkey Sauté Dinner Winter Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Pat turkey dry and season with salt and pepper. Dredge half of turkey slices in flour, shaking off excess. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté turkey until browned on both sides and just cooked through, about 4 minutes total. Transfer to a platter and keep warm, covered. Dredge and sauté remaining turkey with another 1 1/2 tablespoons oil in same manner.
- Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add broth and deglaze over moderately high heat, scraping up brown bits. Boil until broth is reduced to about 3/4 cup. Stir in lemon juice, capers, parsley, and salt and pepper to taste. Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.
SAUTEED TURKEY WITH LEMON AND CAPERS
Steps:
- Wash and dry the turkey, and cut it into strips 1/4-inch thick. Roll the strips in the flour.
- Heat the butter and oil in a large nonstick pan until it is very hot. Saute the turkey quickly on both sides until browned.
- Reduce the heat to medium-low and add the wine, mustard, yogurt, sour cream, lemon juice and capers. Stir to blend, cooking the turkey strips for about two minutes longer. Season with salt and pepper before serving.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 6 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams
TURKEY CUTLETS IN LEMON WINE SAUCE
After I ate something like this at a local Italian restaurant, I figured out how to make it at home for my family. Now I serve it a lot since it's so quick to make-and they're so happy I do. -Kathie Wilson, Warrenton, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, mix flour, salt, paprika and pepper. Dip turkey in flour mixture to coat both sides; shake off excess., In a large skillet, heat oil over medium heat. Add turkey and cook in batches 1-2 minutes on each side or until no longer pink. Remove from pan., Add wine and lemon juice to skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 110mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
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