Stuffed turkey rolls in white wine sauce

Ingredients for 4 servings:

• 1 spring onion(s)
• 1 small tomato(s)
• 4 turkey schnitzels (approx. 150 g each)
• 100 g cream cheese with herbs
• 2 tbsp oil
• 100 ml dry white wine
• 200 ml chicken broth (strong bouillon)
• 100 ml whipped cream
• 3 tbsp sauce thickener, light
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Slice the spring onions into thin rings. Wash and deseed the tomatoes, and cut the flesh into small cubes. Season the turkey schnitzels with salt and pepper. Spread one side of the schnitzels with the herb cream cheese, sprinkle with onions and diced tomatoes. Roll the turkey schnitzels into roulades and secure with roulade pins. Brown the turkey rolls and remove them. Deglaze the pan with white wine, chicken stock, and cream, and bring to a boil. Stir in the gravy thickener and simmer for 1 minute. Season to taste with salt and pepper. Return the turkey rolls to the sauce and cook in the white wine sauce for another 10 to 15 minutes. Dumplings or rice go very well with this dish.