Instructions: Cut turkey into 1/2-inch-thick slices. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin.

Combine flour, salt, and pepper, and dredge turkey in mixture.

Melt 2 tablespoons butter with oil in a large skillet over medium-high heat. Add turkey; cook, in batches, 1 1/2 minutes on each side or until golden. Remove from skillet, and keep warm.

Add remaining 1 tablespoon butter, wine, and juice to skillet, stirring to loosen bits from bottom of skillet. Cook 2 minutes or just until thoroughly heated.

Stir in parsley, garlic, and capers; spoon over turkey. Garnish, if desired. Serve immediately.

This recipe yields 4 servings.

Comments: Serve over hot cooked angel hair pasta, if desired.

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