Turkey strips in white wine sauce

Ingredients for 2 servings:

• 2 cups rice
• 2 m.-sized turkey schnitzel
• n. B. capers
• salt and pepper
• Paprika powder
• 1 shot of white wine, more if needed
• 150 ml sour cream
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 small cans of mushrooms
• 2 tbsp, leveled flour
• 1 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Finely dice the onion, chop the garlic, and sauté in butter in a large pan. Cut the turkey cutlets into bite-sized strips and add to the pan. Brown over medium heat. Season with paprika, pepper, and salt. Drain the mushrooms, but reserve the stock! Prepare the rice according to the package instructions. Dust the meat with flour, sauté briefly, and deglaze with a splash of white wine. Bring to a boil, adding the mushroom stock while stirring constantly until the desired consistency is reached (if you used too much flour, add more wine). Add the mushrooms and capers (I use about 1 tablespoon), top with the sour cream, and continue to simmer over low heat until the rice is done.