I got this from a cookbook I got from the library which TOTALLY works for me: The 5:30 Challenge: 5 Ingredients, 30 Minutes, Dinner on the Table. I copied a bunch of recipes from it before I returned it. As my photocopied recipes are quite splattered, I think I will just suck it up and buy a copy of the book. It's a keeper.
My family loved this, although I did have to explain to Diva and Daredevil what capers were. (I said: "You like salt, right? Well, capers make things salty." That worked for them.)
- 1/4 cup all purpose flour
- 1 pound turkey tenderloins, tough white membranes removed, cut into 1-inch pieces
- 1 14.5 ounce can reduced-sodium chicken broth
- Juice of 1 lemon (I keep one of those little plastic lemons in the fridge, that worked fine!)
- 2 tablespoons capers
- On a plate, place flour, 1/4 tsp salt, and a few grindings of pepper. Lightly dredge the turkey in flour.
- In a large, well-oiled skillet over high heat, saute the turkey pieces for 2-3 minutes, or until golden brown, turning once.
- Transfer turkey to a plate.
- Add broth and lemon juice to the pan and bring to a boil, scraping up any browned bits clinging to the pan.
- When the sauce has been reduced by about half, return turkey to pan and add capers.
- Cook for 2-3 minutes, or until turkey is cooked through and sauce reduces to syrupy consistency.
- Makes 4 servings
- Serve with angel hair pasta tossed in EVOO and steamed Brussels sprouts (I know, Brussels sprouts are a hard sell to kids . . but they are one of my faves)
- Enrich the sauce with a few tablespoons of heavy or light cream added in the end. (I'm sure this would be great, but I NEVER have cream on hand)
- For lower sodium, substitute white wine for part of the chicken broth
See more tips at We Are That Family and Happy Wednesday!