Recipes

Turkey Scallops with Tomatoes, Wine and Capers Recipe

Atkins Turkey Scallops with Tomatoes, Wine and Capers
5g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
38g

Protein

24.4g

Fat

1.4g

Fiber

441.6cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/3 Atkins Flour Mix
  • 2 serving Lemon Pepper
  • 2 tbsp Light Olive Oil
  • 10 oz, boneless, raw, without skin (yield after cooking) Turkey Cutlet
  • 4 fl oz Sauvignon Blanc Wine
  • 0 1/2 cup Diced Tomatoes
  • 0 1/2 cup Chicken Broth, Bouillon or Consomme
  • 1 tablespoon Unsalted Butter Stick
  • 2 tbsp, drained Capers
  • 2 tbsp Parsley

DIRECTIONS

Use the Atkins recipe to make All Purpose Low-Carb Baking Mix for this recipe.
  1. In a shallow plate, combine 1/8 cup baking mix and lemon pepper. Lightly coat cutlets in mixture. Heat oil in large nonstick skillet over medium-high heat. Cook cutlets 3 minutes per side until light golden and just cooked through. Transfer to a plate and keep warm.
  2. Add wine and tomatoes to skillet and cook 5 minutes until reduced and pan is almost dry. Add chicken broth and cook 5 minutes more, stirring frequently, until mixture thickens. Turn off heat and swirl in butter, capers and parsley. Spoon sauce over cutlets and serve.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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