|Boneless turkey breast||3 Pound, skinned (Uncooked)|
|Garlic powder||1⁄2 Teaspoon|
|Dry basil||1⁄2 Teaspoon|
|All-purpose flour||4 Tablespoon|
|Olive oil/Salad oil||2 Tablespoon|
|Beef broth||1 Cup (16 tbs) (Regular Strength)|
|Lemon juice||3 Tablespoon|
|Lemon||1 , thinly sliced|
|Capers||2 Tablespoon, drained|
Cut turkey breast with the grain into 1/4 to 3/8-inch slices.
Pound any end chunks to about 1/4 inch thick.
In a small bowl, combine garlic powder, pepper, and basil; rub into turkey slices.
Dredge turkey in flour until evenly coated, shaking off excess.
Heat butter and oil in a wide frying pan over medium-high heat; add turkey slices, a few at a time, and cook until lightly browned on both sides
Lift out and set aside.
Add broth and lemon juice to pan drippings; cook for about 1 minute, scraping browned particles free from pan.
Return turkey to pan and arrange lemon slices on top; cover and simmer until meat is no longer pink when slashed (about 3 minutes).
Transfer turkey and sauce to a platter.
Sprinkle with capers.