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

  1. Rinse turkey breasts under cold running water, and pat dry with paper towels. Cut into strips about 1/4-inch thick.
  2. Place flour in a plate, and season with salt, pepper. garlic powder and oregano. Dredge the turkey strips in flour.
  3. Heat the butter and oil in a large skillet or pan until very hot. Add turkey and saute on both sides until browned.
  4.  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