Turkey Piccata with Buttery Green Peas
- 4 Servings
- 15 mins or less Prep Time
- 30 mins or less Total Time
Ingredients
- 1 tbsp. unsalted butter
- 2 tbsp. minced white or yellow onion
- 2 cups fresh or frozen sweet or baby green peas
- 2 tbsp. water
- 1/4 tsp. salt
- 1/4 tsp. freshly grated lemon zest
- 1 package Shady Brook Farms® Boneless Breast Scallopini, about 1 pound
- Salt
- Freshly ground black pepper
- 1/3 cup all-purpose flour
- 1 tbsp. olive oil (less if using a nonstick pan)
- 2 tbsp. unsalted butter, divided
- 1/3 cup dry white wine
- 1 tbsp. minced fresh parsley
- 1/2 fresh lemon, cut into slices
- Freshly ground black pepper
- Roasted potatoes (optional side dish)
| Serving Size | About 3 oz. cooked turkey, 1 TB sauce and 1/2 cup peas |
|---|---|
| Amount Per Serving | |
| Calories | 330 |
| Calories from Fat | 120 |
| % Daily Value* | |
| Total Fat 13g | 20% |
| Saturated Fat 6g | 30% |
| Trans Fat 0g | |
| Cholesterol 85mg | 28% |
| Sodium 390mg | 16% |
| Total Carbohydrates 21g | 7% |
| Dietary Fiber 4g | 16% |
| Sugars 4g | |
| Protein 30g | |
|
Vitamin A
40%
Vitamin C
20%
Calcium
6%
Iron
10%
|
|
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. | |
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Step 1
Melt butter in a large skillet over medium-high heat. Add onion and cook, stirring, until soft but not brown, about 3 minutes. -
Step 2
Add peas, water and salt, and bring to a simmer. Reduce heat to medium-low, cover skillet and simmer just until tender, about 3 minutes. Stir in the lemon zest and set aside. -
Step 3
Sprinkle the flour on a large plate and season with salt and pepper. -
Step 4
Dredge scallopini in flour. Shake off the excess flour. Set aside. -
Step 5
In a large skillet over medium heat, heat olive oil and a teaspoon of butter. Once hot, add the turkey scaloppini and cook, browning on each side, about 2 minutes total. Remove to a clean plate. -
Step 6
Cook turkey in batches, adding more butter as necessary. -
Step 7
Once all turkey is cooked, lower the heat and add wine and lemon slices to the skillet. Deglaze the pan and simmer until slightly reduced, about 2 minutes. Add any remaining butter and the turkey, coating each piece with the pan sauce. -
Step 8
Place turkey on a clean platter, sprinkle with parsley, season to taste with pepper, and serve with peas and roast potatoes. Garnish with capers if desired.
