Turkey strips with leek

Ingredients for 4 servings:

• 2 stalk(s) leeks
• 1 bunch shallot(s)
• 500 g turkey breast
• 125 ml white wine
• 2 cups of cream
• Vegetable broth, instant, in 1/8 l water
• some sauce thickener, light
• salt and pepper
• some butter
• possibly paprika powder
• 500 g spaetzle

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the shallots and leeks and cut into small rings. Wash the turkey breast and cut into strips. Fry the turkey breast in a little oil until golden brown and season with salt, pepper, and paprika, if desired. Remove from the pan and keep warm. Melt a little butter in the pan and sauté the shallots and leeks. Deglaze with white wine and vegetable stock and simmer over medium heat. Add the cream and simmer for 15 minutes, then thicken with a sauce thickener. Season to taste and add a little more instant stock if necessary. Add the meat and heat through again. In the meantime, cook the spaetzle in salted water and serve with the strips.