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1
To make the turkey, rinse each breast and pat it dry.
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2
Next, take two pieces of plastic wrap and place the turkey between the sheets.
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3
Pound until the breast is 1/8th of an inch thick.
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4
Season with salt and pepper and lightly dredge in flour.
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5
In a skillet, add butter and oil and allow to get hot on medium high heat.
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6
When hot, add the turkey and cook through until nicely golden brown.
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7
Set aside on a foil-lined cookie sheet.
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8
Repeat until all the pieces have been cooked and transfer to the cookie sheet.
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9
Next, take a little more butter and add to the skillet with 2 tbsp.
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10
of flour and make a roux.
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11
Once the flour has browned a bit, add the white wine and chicken stock and whisk until the liquid and roux are well incorporated.
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12
To this, add the lemon juice and capers and stir in well.
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13
Let the sauce cook until the wine has evaporated and the sauce has thickened enough to coat a spoon.
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14
Once done, add the sauce to the cookie sheet, making sure you coat the bottom, too.
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15
Pour the rest of the sauce over the turkey breasts.
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16
Bake in a 35o degree oven until cooked through and warm, about 15 minutes.
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17
Garnish with parsley.
