Turkey with Mushrooms and Cream Recipe

Turkey with Mushrooms and Cream Recipe photo by Taste of Home

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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

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Turkey with Mushrooms and Cream Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

5 25 30

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

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.
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.
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.

Nutritional Facts 4 ounces (prepared with reduced-fat butter, reduced-sodium bouillon and reduced-fat sour cream; calculated without rice) equals 338 calories, 15 g fat (9 g saturated fat), 115 mg cholesterol, 249 mg sodium, 11 g carbohydrate, 1 g fiber, 39 g protein.

Originally published as Turkey with Mushrooms and Cream in Taste of Home August/September 2006, p35