Turkey al limone

Ingredients

Metric

Imperial

-	-	turkey breast
150 g	5 oz	flour
3	3	garlic cloves, finely chopped
10	10	lemon slices (thin)
30 ml	2 tbsp	lemon juice
30 ml	2 tbsp	chopped capers
-	-	parsley
1 l	4 cup	chicken bouillon
-	-	oil, for cooking
-	-	butter, for cooking
-	-	salt and pepper

Cut the turkey breast (deboned, skinless and without fillet), or the turkey breast fillets, into thin slices and lightly flatten them between 2 layers of plastic wrap.
Preheat the oven to 160°C (325° F).
Put the flour in a deep plate. Add salt and pepper.
In a large pan at medium-high heat, melt the butter in the oil, coat the slices lightly with flour and cook them for 45 seconds on each side. Remove and set aside in a rimmed dish 5 cm (2 in) deep. Repeat the operation with all the slices, adding oil and butter when necessary.
In the same pan, cook the garlic and the capers for 30 seconds, pour in the chicken bouillon and the lemon juice and let reduce by half.
Pour the reduced bouillon on the strips, add the slices of lemon and cook in the oven for 10 minutes.
Serve hot, decorated with parsley.