John Myers
Ingredients for 4 servings:
- 500 g turkey breast fillet(s)
- 300 g mushrooms
- 1 small onion(s)
- 3 spring onions
- 1 tsp clarified butter
- 125 ml chicken stock
- 250 ml cream
- 50 g cream cheese or herb cream cheese
- some cornstarch
- 500 g Spätzle from the refrigerated section
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Wash the turkey breast fillet, pat dry, and cut into cubes. Heat clarified butter in a pan and sear the turkey meat all over. Remove from the pan and fry the mushrooms in the frying fat over medium heat for about 5 minutes. Remove from the pan and fry the diced onion and the finely sliced spring onions in it. Deglaze with chicken stock. Add the cream and cream cheese. Bring to a boil and reduce slightly over medium heat. If desired, thicken the sauce slightly with cornstarch. Return the turkey meat to the sauce. Season with salt and pepper. Serve with the spaetzle cooked according to the package instructions. I mixed the two together, but they also taste great served separately. A fresh green salad goes very well with this.
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