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Turkey Cutlets Stroganoff

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      Title: TURKEY CUTLETS STROGANOFF
 Categories: Poultry
      Yield: 4 Servings
 
      8 oz Spinach egg noodles --
           Uncooked
      3 tb Shedd's Spread Country Crock
           Divided
      1 lb Mushrooms -- cut in 1/4"
    1/2 ts Salt
    1/4 ts Black pepper
    1/3 c  Flour, all-purpose
  1 1/2 lb Turkey breast slices
    2/3 c  Dry white wine
      2 ts Lemon juice
     10 oz Frozen peas -- thawed
    1/4 c  Sour cream, light
 
  Cook noodels (or fettucine) in boling salted water according to
  package
  
  directions until tender.  Meanwhilte in a large nonstick skillet, over
  medium heat, melt 1 Tbs of butter. Add mushrooms, 1/4 tsp of salt and
  1/8 tsp of pepper. Cover and cook until very soft, about 10 minutes.
  Remove mushrooms with their liquid to a plate. On a piece of wax
  paper, combine the flour with remaining 1/4 tsp salt and 1/8 tsp
  pepper. Dredge cutlets in flour mixture and shake off excess. In same
  skillet, over medium-high heat, melt remaining 2 Tbs butter. Add half
  of cutlets and cook until lightly browned, turning once, 2 to 3
  minutes per side. Remove to a servin gplate. Repeat with the
  remaining cutlets. Add wine to skillet. Bring to a boil, scraping up
  any browned bits, and cook until reduced to a glaze, about 5 minutes.
  Reduce heat to low. Add sour cream, mushrooms with liquid, peas and
  lemon jiuce and heat through. Do not let mixture boil. Pour sauce
  over cutlets.  Drain noodles and serve with cutlets.
  
  Recipe By     : First Magazine - 8/1/94
  
  From:                                 Date: 05/28
 
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