Turkey Mushroom and Cream Sauce
2 Lb Turkey Cutlets
2 Tbsp Olive Oil
4 Tbsp Butter divided
1 Cup Chicken Broth (organic)
¼ Cup Lemon Juice
½ Tsp Ground Black Pepper
½ Tsp Sea Salt or Himalayan Pink Salt Ground
1 ½ Cup Sour Cream
1 ½ Lb Cremini Mushrooms Sliced
In a large saute pan brown the cutlets in ½ the butter and the oil. Remove and let drain on a paper towel. Keep warm in a 250° oven safe pan.
In the same skillet de-glaze the with the chicken broth, remaining butter and lemon juice, add mushrooms. Simmer on medium to reduce for about 10 minutes. Add sour cream and fold in until heated. Plate the turkey and serve the mushroom/creams auce over or in a gravy boat.
Serve with Roasted Green Beans and Wild Rice.