1 pkg cooked turkey breast, sliced
1 TBS olive oil
3 TBS butter, divided
1/4 cup water
1/4 cup white wine…or a little more. 😉
2 tsp chicken bouillon
1/4 tsp pepper
1 cup sour cream, or cream, or milk, or whatever cream based substance you have, we’re flexible
1 lb mushrooms, washed and sliced
2 TBS capers

In a large skillet brown the turkey slices in 1 TBS olive oil and 1 TBS butter until they are golden brown on both sides. Remove from skillet and keep warm. In the same skillet, melt the remaining butter and sauté the mushrooms. And remember as Julia Child always said, “Don’t crowd your mushrooms!”
Remove the mushrooms from the skillet (you can put them with the turkey slices). Add to the same skillet the water, wine, bouillon, and pepper. Cook, stirring often until the bouillon is dissolved. Reduce the heat and slowly stir in your cream substance. If using a thinner substance, like milk, you will want to simmer this mixture a bit longer so it can thicken.
Finally add the turkey, mushrooms and capers. Return to a simmer then remove from heat. Serve over rice or egg noodles. Yum!

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