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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My mom serves this savory French dish for holidays, special occasions and when she entertains out-of-town company. The turkey is moist, and the sour cream sauce delicious.—Emma Rea, Columbia, South Carolina Ingredients:
1 package (17.6 ounces) turkey breast cutlets |
1 tablespoon canola oil |
3 tablespoons butter, divided |
3/4 cup water, divided |
1/4 cup unsweetened apple juice |
2 teaspoons chicken bouillon granules, divided |
1/4 teaspoon pepper |
1 cup (8 ounces) sour cream |
1 pound fresh mushrooms, chopped |
hot cooked rice |
Directions:
1. In a large skillet over medium-high heat, cook turkey in oil and 2 tablespoons butter until golden brown and no pink remains; drain. Remove and keep warm.
2. In the same skillet, combine 1/2 cup water, apple juice, 1 teaspoon bouillon and pepper; cook and stir over medium heat until bouillon is dissolved. Stir in sour cream; heat through.
3. Meanwhile, in another skillet, combine the remaining butter, water and bouillon; cook and stir over medium heat until bouillon is dissolved. Add mushrooms; cook for 10 minutes or until liquid has evaporated. Serve turkey over rice; top with cream sauce and mushrooms. Yield: 4 servings.
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