1 Tbsp. olive oil
1 Tbsp. butter
1 lb. turkey breast, sliced thin & pounded flat
Juice of 1 lemon, about 3-4 Tbsp.
¼ cup dry vermouth or white wine
2 Tbsp. parsley, finely chopped
½ lemon, thinly sliced
Heat oil and butter in sauté pan. Add turkey and cook, about 1-2 minutes per side. Remove to warm platter. Over high heat, add lemon juice and vermouth to deglaze the pan. Add the parsley and lemon slices. Heat for about 1 minute. Pour over turkey and serve immediately. Makes 4 servings.
Calories 243; total fat 9 grams; saturated fat 3 grams; % calories from fat 39%; cholesterol 66 mg.; carbohydrate 8 grams; protein 23 grams; fiber .4 grams