Turkey Cutlets

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.