Recipe

Swiss Turkey In Sherry-sour-cream Sauce Recipe

	Hollyeats / All my dishes 9 months, 3 weeks ago This is my version of a popular dish at one of our local restaurants. It tastes and smells great; perfect to serve for company as you can make it ahead and refrigerate, baking just before they arrive. Prep:15m Cook:20m Servings:4	Hollyeats
	simple elegant

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Ingredients

4 thick slices raw turkey breast

Butter

2 cups sliced raw mushrooms (wild if you can get them)

2 shallots, chopped finely

3/4 cup dry sherry

1/2 cup reduced chicken broth, OR

1/2 cup water + 1 chicken boullion cube

1 1/2 TBS flour

1/2 tsp. dried rosemary

Fresh-ground black pepper

1 cup real sour cream

Directions

Heat butter in a heavy skillet and brown the turkey slices BRIEFLY on each side (they should still be pink in the middle).

Remove slices from skillet and place in a fairly deep greased oven-proof pan big enough that they do not overlap.

Add a little more butter, reduce heat and saute the mushrooms and shallots until the mushrooms have given up their juices and the juices have evaporated.

Deglaze the pan with sherry, stirring to get up all browned bits.

Whisk the flour into the cooled chicken broth and add to the pan, stirring well until liquid is thickened.

(Alternatively, if using a bouliion cube, stir the flour into the water and crumble the cube into the hot liquid.)

Season to taste with pepper, extra salt only if needed, and rosemary.

Remove from heat and stir in the sour cream, blending well.

Place pan back on the stove and heat sauce through, stirring, but don't let it boil.

Pour the sauce over the turkey slices and place in a preheated 350° for 20 minutes or until sauce is bubbly on the sides and turkey is cooked through.

Serve over hot rice and serve a colorful vegetable such as carrots or broccoli.

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