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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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 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.
Nutrition Facts
4 ounce-weight: 338 calories, 15g fat (9g saturated fat), 115mg cholesterol, 249mg sodium, 11g carbohydrate (8g sugars, 1g fiber), 39g protein.

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