Turkey Cutlets

Name: Turkey Cutlets
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings.
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

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

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.