Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Spinach egg noodles -- |
| \N \N | Uncooked |
| 3 tablespoons | Shedd's Spread Country Crock |
| \N \N | Divided |
| 1 pounds | Mushrooms -- cut in 1/4\" |
| ½ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| ⅓ cup | Flour, all-purpose |
| 1½ pounds | Turkey breast slices |
| ⅔ cup | Dry white wine |
| 2 teaspoons | Lemon juice |
| 10 ounces | Frozen peas -- thawed |
| ¼ cup | 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, ¼ tsp of salt and ⅛ 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 ¼ tsp salt and ⅛ 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