Turkey Piccata

Let's just say that this entire idea of cooking each and every recipe in a cookbook has really broadened my cooking horizons.  This recipe called for capers.  I didn't know what capers were or where to find them.  It called for 1 tablespoon, so I figured it would be in the spices.  I couldn't find them even after asking the produce guy at the Albertson's...he couldn't find them either.  My husband KNEW he could find them and he did last night at Fred Meyer's.   So, capers are the bud of a prickly plant that originated in the Mediterranean.  They are pickled and taste a bit sour like a green olive.  They are really little, but pack a punch of unique flavor.    Again, this was a really easy recipe.....and made a LOT of food.  It was a fun one to try.   So, in case you want something completely out of the ordinary,  here's the recipe:

2 TBS. butter
1 TBS. olive oil
6 turkey breast cutlets
2 tablespoons flour
2 lemons, juiced
1 TBS. capers

     In a skillet, melt half the butter and all of the oil together.  Dredge turkey in flour and saute' turkey till done.  Remove and keep warm.  
     In the skillet, whisk in the lemon juice and scrape up the browned bits off the bottom of the pan.  Add remaining butter, whisking to incorporate.  Add capers and return turkey to skillet; turn to coat.  Serve, spooning sauce and capers over the top.