Turkey Picatta & Roasted Zucchini

This picture was taken with a cell phone so its not the best! It looked awesome though

Turkey Picatta

Ingredients
1-2 lemons

1 TBS fresh parsley, snipped

1/4 cup flour

1/2 tsp salt

1/4 tsp ground black pepper

1 package (17.6 ounces) 99% lean turkey breast slices

1 TBS plus 2 tsp butter, divided

1/2 cup fat-free chicken broth

1 garlic clove, pressed

2 TBS capers, drained and rinsed

I used boneless pork chops cause the store didnt carry turkey slices, and I seasoned them with seasonall then the flour

Directions
Juice lemons to make 1/4 cup; set aside.

In shallow dish, combine flour, salt and pepper.

Coat both sides of each turkey slice with flour mixture, shaking off excess.

Discard left over mixture. Heat a skillet over medium-high heat until hot.

Place 1 TBS butter in skillet and swirl until melted.

Add turkey to skillet; cook 2 minutes on each side or until turkey is no longer pink. Remove turkey from skillet to platter; keep warm.

Add broth, lemon juice and garlic to skillet. Heat over medium heat 1-2 minutes until sauce is slightly thickened.

Add remaining butter to skillet; swirl until melted. Sprinkle capers and parsley over turkey. Carefully pour sauce over turkey slices; serve immediately.Serve with rice or pasta.

Number of Servings: 4

For the roasted zucchini set oven to 450 degrees. Cut zucchin hotdog length in half, Baste with EVOO (extra vigin olivbe oil) then salt and pepper, and it said to use Thyme but I used Pampered Chefs Crushed Peppercorn and Garlic Rub, my favorite pantry seasoning, and bake for 8-10 minutes or lightly golden on top! Delicious! A kitchen must have.....