In a large skillet over medium-high heat, cook the turkey in oil and 2 tbsp butter until it is golden brown and no pink remains; drain. Remove and keep warm.
In the same skillet, combine 1/2 cup water, apple juice, 1 tsp bouillon and pepper; cook and stir over medium heat until bouillon is dissolved. Stir in sour cream; heat through.
Meanwhile, in another skillet, combine the remaining butter, water and bouillon; cook and stir over medium heat until bouillon is dissolved. Add mushrooms; cook for 10 minutes or until liquid has evaporated. Serve turkey over rice; top with cream sauce and mushrooms.
Originally Submitted
9/29/2009
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