TURKEY WITH MUSHROOMS AND CREAM

Turkey with Mushrooms and Cream image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 338 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 249mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 39g protein.