Turkey Scallops With Tomatoes, Wine And Capers Recipe - Cooking Index
1/4 cup | 27g / 1oz | Atkins Bake Mix |
1/2 teaspoon | 2.5ml | Lemon pepper |
4 | Turkey cutlets - (abt 1 1/4 lbs) | |
2 tablespoons | 30ml | Olive oil |
1/2 cup | 118ml | Dry white wine |
1/2 cup | 118ml | Reduced sodium chicken broth |
1/2 cup | 31g / 1.1oz | Diced stewed tomatoes |
1 tablespoon | 15ml | Butter |
2 tablespoons | 30ml | Nonpareil capers |
2 tablespoons | 30ml | Fresh chopped parsley |
In a shallow plate, mix bake mix and lemon pepper. Lightly coat cutlets in mixture.
Heat oil in large nonstick skillet over medium heat. Cook cutlets 3 minutes per side until light gold and just cooked through. Transfer to a plate and keep warm.
Add wine to skillet and cook 2 minutes, scraping up brown bits on bottom of pan. Add chicken broth, tomatoes, and butter. Cook 5 minutes, stirring frequently, until mixture thickens. Stir in capers and parsley. Spoon sauce over cutlets.
This recipe yields 2 servings.
Carbohydrates: 8 grams
Net Carbs: 5.5 grams
Fiber: 2.5 grams
Protein: 76.5 grams
Fat: 23 grams
Calories: 630
Description:
"Scallops of meat, or (very thin cutlets) should never be overcooked because they are lean and will toughen."
Source:
Atkins Cookbook at http://atkinscenter.com
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