Turkey picatta

The way things are going I think “Hawes” could be a synonym for “busy”. That’s not to say I’m complaining. We have a successful business and we’re right in the middle of our busiest month. Life is good… and busy.


It’s so busy that I’ve barely been in the kitchen lately. No cooking and definitely no baking. Last night was the first time in about two weeks when I actually had time to really cook something. I was so excited about this and mentioned it to Hubster… probably several times, which seems to be an irritating habit of mine when I’m really into something. Me: “I’m so glad to be cooking tonight!” Hubster: “Yep.” (5 minutes pass.) Me: “It’s really great to be back in the kitchen.” Hubster: “Yeah, you just said that.” Me: “Oh… well it’s still true.”


Since this isn’t the first (or last) week that our life has been insane, my recipe file is stocked with super quick go to meals like Turkey Picatta. It’s easy, only takes a few ingredients… oh, yeah and it’s fast.

Really at this point, I’d be happy to be cooking anything. I’m really excited to be cooking again… did I mention that?



Turkey Piccata

2 lemons
1 Tbsp parsley
1 garlic clove
½ cup chicken broth
1 Tbsp capers, drained
¼ cup flour
½ tsp salt
¼ tsp pepper
1 package of turkey breast slices
1 Tbsp and 2 tsp butter

Prep ingredients by zesting one lemon, mincing parsley and mincing garlic. Set each aside separately. Juice lemons to get ¼ cup and add ½ cup broth to measuring cup. Measure capers and place with parsley.

Season turkey slices with salt and pepper. Place flour in a shallow dish and coat both sides of turkey. Discard remaining flour. Heat a skillet over medium high heat. Add 1 tablespoon of butter and swirl until melted. Cover (with foil or a lid) and cook the turkey for about 3 minutes on each side or until no longer pink. Place turkey slices on individual plates.

Deglaze skillet with broth mixture, scraping up any brown bits. Add lemon juice, zest and garlic to skillet. Cook for 1 to 2 minutes or until sauce thickens slightly. Add 2 teaspoons of butter to pan, swirling to melt. Pour sauce over turkey and top with parsley and capers.

Notes: The turkey cooking time will depend on the thickness of your slices. If it seems to be taking awhile, reduce your heat to medium.

Serve with: couscous and a salad.

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