1 1/2 TBLSPN olive oil
4 turkey cutlets
salt and pepper to taste
1/2 cup low-sodium chicken broth
2 TBLSPN lemon juice
2 TBLSPN capers
2 TBLSPN chopped parsley
Heat olive oil in a large non stick skillet until hot. While the oil is heating, season the turkey with salt and pepper. Brown the turkey over high heat, about 3 min on each side. Remove and put on a warm plate.
Quickly add the chicken broth to the pan and stir to release the brownings of the turkey. Cook until broth is reduced by 1/2. Add the lemon juice and capers. Pour over turkey and sprinkle with parsley.