Turkey Scallopini with Capers and Lemon

Directions

1. 1
   Pat turkey dry and season with salt and pepper.
2. 2
   Dredge half of turkey slices in flour, shaking off excess.
3. 3
   Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then saute turkey until browned on both sides and just cooked through, about 4 minutes total.
4. 4
   Transfer to a platter and keep warm, covered.
5. 5
   Dredge and saute remaining turkey with another 1 1/2 tablespoons oil in same manner.
6. 6
   Add remaining tablespoon oil to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds.
7. 7
   Add broth and deglaze over moderately high heat, scraping up brown bits.
8. 8
   Boil until broth is reduced to about 3/4 cup.
9. 9
   Stir in lemon juice, capers, parsley, and salt and pepper to taste.
10. 10
    Return turkey to skillet with any juices on platter and simmer until heated through, about 1 minute.