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Turkey with Mushrooms and Cream

 Turkey with Mushrooms and Cream
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Turkey with Mushrooms and Cream (continued)

Directions (continued)

  • 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.