Thin strips of turkey breast are sautéed with mushrooms and onion, then finished in a creamy mustard sauce. This Russian-inspired skillet dinner has a creamy, tangy sauce and pairs well with boiled pasta or rice.
Season the turkey strips with salt and black pepper. Sauté in cooking oil over high heat, turning until the outside is browned, then set aside.
In the same skillet, cook the finely chopped onion until lightly browned. Add the sliced mushrooms and cook until they release and then absorb their liquid.
Add the mustard, cream, and chicken stock. Stir and cook over low heat until slightly thickened. Caution: Prolonged cooking over high heat can cause the cream to curdle.
Return the sautéed turkey to the sauce and heat for a few minutes. Sprinkle with parsley and serve.
Important: Brown the onion thoroughly before adding the mushrooms; otherwise, the mushrooms may release their liquid too soon and make the sauce watery. Do not keep the cream over high heat for long after it comes to a boil, or it may curdle. Allergens: contains dairy (cream) and mustard; check the chicken stock label for other allergens.
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