Turkey Piccata

May use turkey, chicken or pork!
Hands-On Time: 15 minutes. Ready In: 1 hour. Yield: 4 servings
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 pound turkey breast meat, cut into short strips*
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chicken broth
2 teaspoons freshly squeezed lemon juice
Grated peel of 1 lemon
2 tablespoons finely chopped parsley
2 cups cooked rice (optional)
--Combine flour, salt and pepper in resealable plastic food storage bag. Add turkey strips and shake well to coat. Heat butter and oil in large skillet over medium-high heat until hot. Add turkey strips in single layer. Brown on all sides, about 2 minutes per side. Transfer to 5-quart CROCK-POT® slow cooker, arranging on bottom in single layer.
Pour broth into skillet. Cook and stir to scrape up any browned bits. Pour into CROCK-POT® slow cooker. Add lemon juice and peel. Cover; cook on low 1 hour. Sprinkle with parsley before serving. Serve over rice, if desired.
*Ingredient Tip*You may substitute turkey tenderloins; cut as directed.