Turkey breast in mushroom cream sauce

Name: Turkey breast in mushroom cream sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Turkey escalope; 3 Onions; 1-2 Garlic cloves; 200 g Mushrooms; 1 collar Chives; 2-3 TABLESPOONS Oil; 30 g Flour; 500 ml Vegetable broth (instant); 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Turkey escalope
3 Onions
1-2 Garlic cloves
200 g Mushrooms
1 collar Chives
2-3 TABLESPOONS Oil
30 g Flour
500 ml Vegetable broth (instant)
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar

Directions

1
Wash the meat, dab dry with kitchen paper and cut into strips. Peel and chop the onions. Peel garlic and chop finely. Clean the mushrooms, wash them if necessary and halve them as desired.
2
Wash the chives, dab dry, put some stalks aside. Cut the rest of the chives into fine rolls. Heat the oil in a pan and fry the meat until crispy, turning it over. Remove from the pan and keep warm.
3
Add the mushrooms to the frying fat and also fry vigorously. Add onions and garlic and fry briefly. Dust with flour, sweat and gradually deglaze with stock and cream. Bring to the boil while stirring and simmer for 1-2 minutes.
4
Add meat, bring to the boil again briefly and season with salt, pepper and sugar. Sprinkle with chives and serve garnished with stalks put aside. Baguette tastes good with it.