Preparation:
In a pie pan, stir flour with salt and pepper. Dip both sides of turkey slices in flour. Pat between your hands to remove excess.
In a large skillet, preferably nonstick, heat oil over high heat until very hot. Add the turkey (the oil should sizzle) and saut‚ until lightly browned on each side, about 2 minutes per side. Remove to a platter.
Reduce heat to medium. Remove pan from heat and stir in garlic, wine, broth and lemon juice. Stir in cornstarch mixture.
Return to heat and bring to boil, stirring constantly until sauce thickens.
Add the turkey slices and cook until heated through, about two minutes. Sprinkle with parsley before serving, if desired.
Prep Time: 8 minutes Cook Time: 4 minutes Makes: 4 servings Complimentary Recipe: Roasted Garlic Linguine with Broccoli |
