TURKEY SCALOPPINE WITH ASPARAGUS
Makes 4 Servings
1 Serving = 6 PointsPlus™
1 1/4 pounds thin-sliced turkey breast cutlet, cut into 4 pieces
1 tsp paprika
1/4 tsp black pepper
(1/4 tsp salt)
3 tsp light butter
1/4 cup reduced-sodium chicken broth
1/4 cup dry white wine
3 TBSP lemon juice
2 TBSP drained capers
|Forgot to put the butter in this pic. Ugh!|
Asparagus: Place trimmed asparagus in a vegetable steamer and steam according to the steamer's directions.
|(If you don't have a Vegetable Steamer of any kind, I highly recomment this one. Just get one!!)|
Meanwhile, sprinkle turkey pieces with paprika and pepper (and salt if you choose to use it).
Melt 1 tsp butter in a non-stick skillet over medium-high heat. Add turkey and cook until lightly browned. Add broth, wine, lemon juice and capers; bring to a boil. Reduce the heat and simmer, uncovered, turning turkey once, until cooked through (about 3 minutes).
Remove the skillet from the heat and swirl in the remaining 2 tsp butter.
Spoon sauce & capers over turkey on a plate. Plate asparagus.
MY SPIN: See the salt in parenthesis? I opted to NOT use it, but you might. I used the Holland House white cooking wine.....if you don't want to use wine, use more chicken broth. If you don't particularly care for turkey breast cutlets, I'm sure this would be good using chicken or even pork; if you don't particulary care for asparagus you can substitute any other vegetable, keeping in mind if it's a starchy veggie it will ADD PointsPlus™ value to the recipe.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***