Lemon Mustard Turkey Cutlets

1 pkg of turkey breast cutlets (approx. 1 lb)
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/2 tablesoons butter
1/2 cup heavy cream
2 tablespoons fresh parsley chopped
2 tablespoons capers, rinsed and drained
2 tablespoons minced onion
2 teaspoons Dijon-style mustard
2 teaspoons lemon juice
1 teaspoon grated lemon peel

Combine flour, salt and pepper on a flat plate. Lightly dust turkey inflour, shaking off excess. Heat butter in large, non-stick skillet overmedium heat.

Add turkey and cook about 2 minutes on each side until cooked through.Remove to serving plate; keep warm. Pour cream into skillet and heatover medium-high heat until it's boiling, scraping up browned bits on bottom ofskillet. Add remaining ingredients and cook until cream is slightlythickened, about 2 minutes.

Spoon sauce over turkey; serve hot and enjoy with rice; carrots orbroccoli. Garnish with slices of lemon and sprigs of parsley.

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