This is a perfect dinner dish with tender turkey or chicken, fresh lemony sauce with tomatoes and olives.
This recipe is adapted from Cuisine tonight magazine.
4 sliced turkey breast
salt and pepper
1/4 cup olive oil
1tsp. garlic minced
1/2 cup chicken broth
1/4 cup dry white wine
1/3 cup diced fresh tomatoes
2 tbsp. sliced kalamata olives
1 tbsp. fresh lemon juice
1 tbsp. crumbled feta cheese and flat leaf parsley
Pound breasts with a meat mallet between sheets of plastic wrap to 1/4c inch thick.
Season cutlets with salt and pepper and dust with flour.
Heat oil over medium heat in a saute pan.Saute cutlets until golden on both sides.
Add garlic to the same saute pan.Deglaze pan with wine over med-high heat until wine is evaporated.1-2 minutes.
Add broth,tomatoes,olives, and lemon juice.
Bring to a boil and reduce mixture by half.
Return cutlets to the pan and cook 1 min. per side.
serve sauce over cutlets with sprinkled feta and parsley with your choice of side dish.