1 1/2 lbs. of thinly sliced chicken or turkey cutlets 1 tbsp. butter 2 tbsp. olive oil 1/2 c. flour juice of 1 lemon 1/2 c. white wine or chicken broth 2 tbsp. of chopped parsley 1/2 c. of sliced mushrooms, optional salt, pepper, onion and garlic powder, to taste. capers (optional)
Mix flour and seasoning; dredge chicken or turkey in flour.
Heat a frying pan over medium heat; add olive oil and butter.
Once the butter has melted, add the chicken or turkey to the pan and cook for 3-4 minutes on each side.
Add the mushrooms and more butter or oil if needed, and cook mushrooms are they are soft, but not mushy.
Add the broth or wine and the juice of one lemon, and cook over medium-low heat until the sauce thickens.
Sprinkle with fresh parsley and lemon before serving.
Perfect serve over orzo, rice, noodles, macaroni or even sautéed spinach.
Some people like to add capers, but my family prefers it without capers.
