Ingredients:
8 oz Spinach egg noodles
Uncooked
3 tbsp Shedd's Spread Country Crock
Divided
1 lb Mushrooms, cut in 1/4"
1/2 tsp Salt
1/4 tsp Black pepper
1/3 cup Flour, all-purpose
1 1/2 lb Turkey breast slices
2/3 cup Dry white wine
2 tsp Lemon juice
10 oz Frozen peas, thawed
1/4 cup 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
Servings: 4
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