Turkey With Mushrooms And Cream

• 1 package (17.6 ounces) turkey breast cutlets
• 1 tablespoon canola oil
• 3 tablespoons butter, divided
• 3/4 cup water, divided
• 1/4 cup unsweetened apple juice
• 2 teaspoons chicken bouillon granules, divided
• 1/4 teaspoon pepper
• 1 cup (8 ounces) sour cream
• 1 pound fresh mushrooms, chopped
• Hot cooked rice

1. In a large skillet over medium-high heat, cook turkey in oil and 2 tablespoons butter until golden brown and no pink remains; drain. Remove and keep warm.
2. In the same skillet, combine 1/2 cup water, apple juice, 1 teaspoon bouillon and pepper; cook and stir over medium heat until bouillon is dissolved. Stir in sour cream; heat through.
3. Meanwhile, in another skillet, combine the remaining butter, water and bouillon; cook and stir over medium heat until bouillon is dissolved. Add mushrooms; cook for 10 minutes or until liquid has evaporated. Serve turkey over rice; top with cream sauce and mushrooms.

turkey breast cutlets, canola oil, butter, water, apple juice, chicken bouillon granules, pepper, sour cream, mushrooms, rice

Taken from www.tasteofhome.com/recipes/turkey-with-mushrooms-and-cream/ (may not work)