Turkey with Herb-and-Garlic Sour Cream Sauce Recipe
1 lb. uncooked turkey breast slices - about 1/4 inch thick
1 (16-oz.) bag baby - cut carrots
3 medium stalks celery - sliced (1 1/2 C.)
1 (14 1/2-oz.) can ready-to-serve chicken broth
1 (1.2-oz.) envelope herb-and-garlic soup mix
3/4 C. reduced-fat sour cream
2 T. all-purpose flour
2 T. Dijon mustard
Hot cooked noodles - if desired
Spray 12-inch nonstick skillet with cooking spray; heat over
medium heat. Cook turkey in skillet about 5 minutes, turning once, until brown.
Remove turkey from skillet.
Add carrots and celery to skillet. Stir in broth and soup mix (dry). Heat to boiling; reduce heat. Add turkey. Cover and simmer about 6 minutes, stirring occasionally, until turkey is no longer pink in center. Remove turkey and vegetables from skillet, using slotted spoon; keep warm.
Mix sour cream, flour and mustard until blended. Beat sour cream mixture into liquid in skillet with wire whisk. Heat over medium heat about 1 minute, beating constantly with whisk, just until heated through. Serve turkey and vegetables on noodles; pour sauce over turkey.
Yield: 4 servings.
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