This easy recipe features
tender strips of turkey breast and mushrooms baked in a rich,
onion cream sauce. Serve over your choice of rice or pasta.
Baked
Turkey Cutlets with Sour Cream Sauce
- 1 pound Honeysuckle White Turkey Breast
Cutlets, cut into 1 to 2-inch strips
1 (8-ounce) package fresh sliced mushrooms
1 (2.4-ounce) package dry instant onion soup mix
1 1/2 cups heavy whipping cream
1 (8-ounce) carton low-fat sour cream
3 cups cooked rice or pasta
- Place prepared breast
cutlets on bottom of a greased 13 x 9-inch baking dish and cover
with mushrooms.
- Mix remaining ingredients
in a medium bowl until smooth. Pour sauce over turkey and mushrooms.
- Bake at 350°F (175°C), uncovered,
for 35 minutes (do not open oven).
- Serve on a bed of your
favorite cooked pasta or rice.
Makes 4 servings.
Recipe and photograph provided
courtesy of Honeysuckle White, a division of Cargill, Incorporated.
Used with permission.
