Dishes prepared in the classic “piccata” style are usually thin scallops of meat or chicken that are floured and pan-fried, then served with a pan sauce made from butter, lemon, garlic, capers, and parsley. This dish features all of those great flavors without the cook having to stand over a stove.
Serves 4
Prep: 20 minutes
Slow Cook: 6 hours (low) or 3 hours (high)
Total: 6 hours 40 minutes
1½ pounds Whole30-compliant turkey breast tenderloins
½ cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
3 tablespoons fresh lemon juice
2 tablespoons chopped garlic
2 tablespoons melted Clarified Butter (page 296) or ghee
1 bay leaf
1 teaspoon salt
½ teaspoon black pepper
1 pint cherry tomatoes
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon Whole30-compliant capers, drained
2 teaspoons grated lemon zest
1 package (16 ounces) frozen whole green beans
Place the turkey in a 5- to 6-quart slow cooker. In a medium bowl, combine the broth, lemon juice, garlic, 1 tablespoon of the butter, the bay leaf, salt, and pepper. Pour over the turkey in the cooker.
Cover and cook on low for 6 to 7 hours or on high for 3 to 3½ hours. Remove the turkey from cooker; cover with foil and let rest for about 10 minutes. If on low, turn the slow cooker to the high setting. Stir in the tomatoes. Cover and cook until the tomatoes are softened and beginning to burst, about 20 minutes. Stir in the parsley, capers, and 1 teaspoon of the lemon zest.
Meanwhile, cook the green beans according to the package directions. Drain well and stir in the remaining 1 tablespoon butter and 1 teaspoon lemon zest. Season to taste with salt and pepper.
Slice the turkey and serve with the tomato sauce and green beans.