Baked Turkey Cutlets with Sour Cream Sauce
- 4 Servings
- 15 Prep Time
- 50 Total Time
- 1 package Turkey Breast Cutlets, cut into 1-inch strips
- 1 package or 8-ounces fresh mushrooms, sliced
- 2 1-ounce packets dry instant onion soup mix
- 1 1/2 cups heavy whipping cream
- 1 8-ounce carton low-fat sour cream
- 3 cups cooked rice or pasta
|Serving Size||About 1 cup turkey and sauce with 3/4 cup rice or pasta|
|Amount Per Serving|
|Calories from fat||370|
|% Daily Value*|
|Total fat 41 g||63 %|
|Saturated fat 25 g||125 %|
|Trans fat 1 g|
|Cholesterol 215 mg||72 %|
|Sodium 1380 mg||57 %|
|Total Carbohydrates 48 g||16 %|
|Dietary Fiber 3 g||12 %|
|Sugars 6 g|
|Protein 36 g|
Vitamin A 30%
Vitamin C 4%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Place breast cutlets on bottom of large 13 x 9-inch baking dish and cover with mushrooms.
Step 2Mix remaining ingredients in a medium bowl until smooth. Pour sauce over turkey and mushrooms.
Step 3Bake at 350°F, uncovered, for 35 minutes (do not open oven). Cook turkey to 165°F using a meat thermometer.
Step 4Remove turkey from dish, reserving sauce.
Step 5Slice turkey. Place on a bed of your favorite cooked pasta, rice or egg noodles.
Step 6Drizzle with sour cream sauce and mushrooms. Garnish with chives and black pepper.