1 1/2 boneless turkey breast
Juice of 1 lemon
1/2 c. white wine
1/4 c. chicken broth
2 cloves garlic
1 tbsp. capers
1 tbsp. finely chopped parsley
1/2 c. flour
1 tbsp. butter
2 tbsp. olive oil

Lay turkey between 2 pieces of wax paper, flatten with a pounder until thin. Dredge lightly with the flour. Heat the olive oil in a large skillet.

Saute the turkey over high heat until lightly browned, about 1 minute on each side (don't overcook). Remove to a platter - and keep warm.

Keeping the heat high - add the wine, lemon juice, chicken broth to the skillet, scraping up any brown bits. Finely mince garlic and add to liquid with capers, parsley, salt and pepper to taste. Reduce liquid to approximately half the amount.

Add butter and turn off heat. Stir in butter until sauce has a creamy consistency. Pour over turkey and garnish with fresh parsley and lemon slices. Serve immediately.