Instructions: CUTLETS: skinless, boneless turkey breast portions, cut into cutlets; each cutlet cut in half for 8 pieces.

1. With a sharp knife, remove skin and white pith from lemon and discard.

Working over a bowl, cut lemon segments from their surrounding membranes.

Chop segments coarsely and reserve with the juice.

2. In a shallow dish, combine flour, salt and pepper. Lightly dredge turkey in flour mixture, shaking off excess. In a large nonstick skillet, heat oil over medium-high heat. Add turkey and cook until golden brown on the outside and no longer pink inside, 2 to 3 minutes per side. Transfer to a platter and keep warm.

3. Add garlic to the skillet and cook, stirring, for several seconds. Add chicken broth and bring to a boil, stirring and scraping up any browned bits. Cook for 1 minute. Stir in reserved lemon segments and juice, capers and sugar; cook for 30 seconds. Add butter.

4. Spoon sauce over turkey; sprinkle with parsley and a grinding of black pepper. Serve immediately.

NOTES: Turkey Piccata is classic, quick and just under 200 calories. MAKE

IT A MEAL: Serve with 1/2 cup barley and 1/2 cup steamed broccoli; include a few leaves. Total 315 cals.

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