I love turkey. Any way I can get it is okay with me. This is a simple dish that is good served over rice or mashed potatoes. It has a simple pan seared turkey cutlet and a cream sauce that really compliments the turkey. You can add sliced mushrooms to the sauce, which I do when my son is not at home for dinner. He hates mushrooms. Not sure where I went wrong on that one. I love mushrooms. This is a quick weekday dinner that can be whipped up in 30 minutes with little effort. Hope you enjoy it as much as we do.
3 pounds of turkey breast cutlets
2 tablespoons cooking oil
4 tablespoons butter
1 cup water
1/2 cup unsweetened apple juice (if you have trouble finding the unsweetened kind, it is okay to use regular)
2 chicken bouillon cubes
1/4 tsp. pepper
2 cups sour cream
1 pound sliced mushrooms (optional)
In a large skillet over medium heat cook turkey in oil and butter until golden brown and juices run clear. Drain. Place on plate and keep warm by covering with foil. In the same skillet combine water and apple juice and bouillon cubes. Stir to loosen all the browned bits on the bottom of the skillet and cook over medium heat until reduced by half. Add pepper and reduce heat to low. Whisk in the sour cream until well mixed and creamy. If you want to add the mushrooms, first sauté them in a couple of tablespoons of butter till tender. Add to cream sauce and mix in. Serve cutlets over rice or mashed potatoes and spoon cream sauce over the top. Makes about 6-8 servings.