View Recipe

My Store: Store Details (change)

Turkey and Mushrooms in Cream Sauce

DIRECTIONS

In a medium bowl or plastic bag, combine the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss the turkey in the flour, shaking off the excess. In a large (12-inch) nonstick skillet, heat the oil over medium heat. Be careful: Turkey is very lean and will toughen if the heat is too high. Add the turkey to the skillet. Cook, turning occasionally, until the turkey is lightly browned, about 6 minutes. Transfer the turkey to a plate and set aside.
Add the butter to the skillet and melt. Add the shallots and cook, stirring often, until softened, about 1 minute. Add the mushrooms and lemon juice and stir well. Cover and cook until the mushrooms give off their juices, about 3 minutes. Uncover, increase the heat to high, and cook until the mushroom liquid evaporates, about 3 minutes.
Pour in the wine and boil, uncovered, until slightly reduced, about 2 minutes. Add the heavy cream and cook until the liquid has reduced by about one-fourth, 5 to 7 minutes. Return the turkey to the skillet and cook until the sauce is lightly thickened, about 1 minute. Season with salt and pepper to taste.
Spoon the rice into individual soup bowls and top with the turkey, mushrooms, and sauce. Serve immediately.
SERVING SUGGESTION: Sprinkle with the chives and/or parsley