Turkey Cutlets with Tomato, Asparagus with Capers
1 pound of turkey cutlets
2 T olive oil
1 lemon
2 cloves of garlic minced
¾ C of chicken stock
1 pint of grape tomatoes
2-3 tablespoons of capers
8 large asparagus spears
Salt and pepper both sides of the cutlets. Heat the oil in a
large sauce pan on medium high heat.
Cut 4 thin slices from the lemon and use the other half of
the lemon for juice adding it to the
chicken stock.
Brown the cutlets over medium high heat on both sides.
Add the garlic and the chicken stock, lemon juice mixture
and as soon as it is simmering add the remaining ingredients. Cover and simmer
on medium low heat for 20 minutes.
