Italian Meats and Poultry Recipes - Turkey Piccata with Fettuccine

Ingredients    

• 6 ounces dried fettuccine or linguine

• 1/2 cup all-purpose Dour

• 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)

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Method:

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 crosswise Into 1/2-lnch-thick slices. Dip slices in flour mixture to coat. In a large skillet heat oil over medium-high heat.

3. Add turkey; cook for 6 to 10 minutes or until light golden brown and no longer pink (170F), turning once. Remove turkey from skillet; 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 parsley.

5. To serve, divide pasta among four dinner plates. Arrange turkey pieces on pasta. Spoon sauce over all. If desired, serve with lemon wedges.