Turkey Cutlets Stroganoff

Serving Size : 4
Ingredients

for prepare Turkey Cutlets Stroganoff

:

Amount	Measure	Ingredient - Preparation Method
8	ounces	spinach egg noodles --
uncooked turkey cutlets stroganoff
3	tablespoons	shedd's spread country crock
divided turkey cutlets stroganoff
1	pound	mushrooms - cut in 1/4"
1/2	teaspoon	salt
1/4	teaspoon	black pepper
1/3	cup	flour - all-purpose
1 1/2	pounds	turkey breast slices
2/3	cup	dry white wine
2	teaspoons	lemon juice
10	ounces	frozen peas - thawed
1/4	cup	sour cream - light

Cook noodles (or fettuccine) in boiling salted water according to package directions until tender. Meanwhile in a large nonstick skillet, over medium heat, melt 1 Tbs of butter. Add mushrooms, 1/4 tsp of salt and 1/8 tsp of pepper. Cover and cook until very soft, about 10 minutes. Remove mushrooms with their liquid to a plate. On a piece of wax paper, combine the flour with remaining 1/4 tsp salt and 1/8 tsp pepper. Dredge cutlets in flour mixture and shake off excess. In same skillet, over medium-high heat, melt remaining 2 Tbs butter. Add half of cutlets and cook until lightly browned, turning once, 2 to 3 minutes per side. Remove to a serving plate. Repeat with the remaining cutlets. Add wine to skillet. Bring to a boil, scraping up any browned bits, and cook until reduced to a glaze, about 5 minutes. Reduce heat to low. Add sour cream, mushrooms with liquid, peas and lemon juice and heat through. Do not let mixture boil. Pour sauce over cutlets. Drain noodles and serve with cutlets. Recipe By: First Magazine - 8/1/94

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