Turkey Scallops With Tomatoes, Wine And Capers

Recipe Ingredients

1/4 cup	27g / 1oz	Atkins Bake Mix
1/2 teaspoon	2.5ml	Lemon pepper
4		Turkey cutlets - (abt 1 1/4 lbs)
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Reduced sodium chicken broth
1/2 cup	31g / 1.1oz	Diced stewed tomatoes
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Nonpareil capers
2 tablespoons	30ml	Fresh chopped parsley

Recipe Instructions

In a shallow plate, mix bake mix and lemon pepper. Lightly coat cutlets in mixture.

Heat oil in large nonstick skillet over medium heat. Cook cutlets 3 minutes per side until light gold and just cooked through. Transfer to a plate and keep warm.

Add wine to skillet and cook 2 minutes, scraping up brown bits on bottom of pan. Add chicken broth, tomatoes, and butter. Cook 5 minutes, stirring frequently, until mixture thickens. Stir in capers and parsley. Spoon sauce over cutlets.

This recipe yields 2 servings.

Carbohydrates: 8 grams

Net Carbs: 5.5 grams

Fiber: 2.5 grams

Protein: 76.5 grams

Fat: 23 grams

Calories: 630

Description:

"Scallops of meat, or (very thin cutlets) should never be overcooked because they are lean and will toughen."

Source:
Atkins Cookbook at http://atkinscenter.com

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