Turkey Scaloppine with Lemon Sauce

 

1

cup uncooked whole wheat couscous

1 1/2

cups water

2

teaspoons all-purpose flour

1/4

teaspoon salt

1/8

teaspoon dried thyme leaves

1

cup fat-free (skim) milk

1

teaspoon all-natural butter-flavor granules

1/4

teaspoon grated lemon peel

6

uncooked turkey breast slices (about 1 lb)

1/4

teaspoon salt

1/8

teaspoon pepper

1

tablespoon butter or margarine

2

tablespoons chopped fresh parsley

• 1 Cook couscous in water as directed on package, omitting oil; cover to keep warm.
• 2 Meanwhile, in 1-quart saucepan, mix flour, 1/4 teaspoon salt, the thyme and milk until smooth. Cook over medium-high heat, stirring constantly, until bubbly and thickened. Remove from heat. Stir in butter-flavor granules and lemon peel until well blended; cover to keep warm.
• 3 Sprinkle both sides of turkey breast slices with 1/4 teaspoon salt and the pepper. In 10-inch nonstick skillet, melt butter over medium-high heat. Add turkey; cook 2 to 3 minutes, turning once, until no longer pink in center. Serve turkey slices with sauce over couscous; sprinkle with parsley.