What to do with turkey breasts, specifically skinless turkey breasts? The same thing can be said of chicken breasts. We all know by now that turkey can be a substitute for chicken, especially when one gets tired of chicken all the time. But turkey can add its own dimension and flavor, as with this old-fashioned entrée of turkey cooked with lemon and capers in a yogurt-sour cream sauce. Nothing fancy. Just good ingredients that can be found in most refrigerators. Served with potatoes, rice, or even pasta, it’s a tasty and filling meal.
1 pound boneless, skinless turkey breast
1/2 cup flour
Salt and freshly ground black pepper to taste
1 teaspoon garlic powder
2 tablespoons fresh oregano or 2 teaspoons dried
2 tablespoons butter
1 tablespoon olive oil
1/4 cup dry white wine
3 tablespoons plain yogurt
1/2 cup sour cream
1 tablespoon lemon juice
1 tablespoon capers
- Rinse turkey breasts under cold running water, and pat dry with paper towels. Cut into strips about 1/4-inch thick.
- Place flour in a plate, and season with salt, pepper. garlic powder and oregano. Dredge the turkey strips in flour.
- Heat the butter and oil in a large skillet or pan until very hot. Add turkey and saute on both sides until browned.
- Reduce heat to medium, add wine, yogurt, sour cream, lemon juice and capers. Stir to mix, cooking the turkey strips about 2 minutes more.
Yield: 4 servings