Turkey Scaloppini Piccata

6- 2oz. pieces of turkey breast cut across the grain
Seasoned flour
Juice of 1 lemon
¼ cup white wine
¼ cup chicken stock
2 Tbs capers rinsed
2 Tbs unsalted butter
½ Tbs canola oil

Between 2 sheets of plastic wrap – pound out turkey breast to ¼” thickness. Season flour with salt & pepper and lightly dust turkey with flour. Add canola oil to a hot sauté pan. Sauté turkey browning both sides. Remove turkey from pan. Deglaze pan with wine, stock and lemon juice. Return turkey to pan – add capers and reduce liquid by½ volume. Remove pan from heat & whisk in butter. Serve.

Cranberry Relish:
2 cups fresh cranberries
½ Tbs orange zest
1 Tbs orange juice concentrate
Pinch of salt and pepper
2 Tbs sugar
½ Tbs honey

Chop cranberries in food processor. Add rest of ingredients. If too tart add moreSugar. Option – add some fine diced jalapenos for some kick.