How to make it

  • 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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