| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Spinach egg noodles — |
|
|
Uncooked |
| 3 |
tb |
Shedd's Spread Country Crock |
|
|
Divided |
| 1 |
lb |
Mushrooms — cut in 1/4" |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/3 |
c |
Flour, all-purpose |
| 1 1/2 |
lb |
Turkey breast slices |
| 2/3 |
c |
Dry white wine |
| 2 |
ts |
Lemon juice |
| 10 |
oz |
Frozen peas — thawed |
| 1/4 |
c |
Sour cream, light |
INSTRUCTIONS
Cook noodels (or fettucine) in boling salted water according to package
directions until tender. Meanwhilte 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 servin
gplate. 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 jiuce 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
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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