- 1 (10 ounce) box Birds Eye® Chopped Spinach
- 1 shallot, sliced
- 4 tablespoons oil
- Salt and black pepper
- 1 pound turkey tender cutlets, 1/4 inch thick
- 1/4 cup flour
- 1/3 cup white wine
- 1/2 cup chicken broth
- 2 lemons
- 1 tablespoon butter
- 1/4 cup parsley, chopped
- 1 tablespoon capers (optional)
- In large non-stick skillet, heat one tablespoon oil, add shallot and spinach, season with salt and pepper, cook until hot. Remove from skillet, set aside keeping it warm. Season turkey with salt and pepper. Coat both sides in flour. Heat remaining oil in skillet. Cook the cutlet for a few minutes on each side until lightly browned. Transfer cutlets to a warm plate. Add wine, broth and juice from 1 lemon to skillet. Swirl in butter and capers (if using). Return cutlets to pan, cook 1 minute on each side. Slice remaining lemon, scatter over top of cutlets with chopped parsley. Serve turkey over warm spinach.