You know what Chicken Piccata is, right? That yummy chicken breast supper that you typically order at a restaurant. Sometimes, instead of chicken, they prepare it with turkey breasts and you can get a Turkey Piccata. I love a good Piccata with capers and a little white wine and lemon in the sauce…but on your average weeknight, this mama ain’t got time for that. So, I made me a “Joe” version. Instead of your traditional Sloppy Joe or your traditional Turkey Piccata…I combined them and made my Turkey Piccata Joes. Weeknight tested and family approved.
This recipe serves four. I served mine over a nice slice of brioche bread but you could use a burger bun, toast or whatever other bottom you like.
1 pound of ground turkey
about 1/2 a cup of capers (drained of any liquid)
2 cloves of garlic, chopped
the zest and juice of one lemon (about a tablespoon or so of each)
2 tablespoons of butter
2 tablespoons of flour
about a cup of white wine (you can substitute with chicken stock)
Extra Virgin Olive Oil (EVOO)
salt and pepper
four slices of bread or toast
parsley to garnish
Preheat your skillet over medium-high heat. Add in your ground turkey to a tablespoon or so of EVOO and cook until it’s browned and crumbly. Once browned, add in a nice pinch of salt and pepper along with your capers, chopped garlic, lemon juice and lemon zest.
Next, add in your butter and once it begins to melt, whisk your flour into the butter and continue whisking about a minute. Then, whisk in your white wine. Reduce heat to medium-low and allow sauce to thicken a minute or two. Add in another pinch of salt and pepper.
To serve, add turkey mixture to a piece of your bread and then garnish with a little fresh parsley.
That’s it! Super simple, right? Same flavors as your basic chicken piccata but in a family-friendly, weeknight supper.