This orangey goodness is absolutely delicious! The picture doesn't do must justice at all. The flavor was really good and it was super easy to make! This meal makes for a nice change-up for dinner. It isn't often that you cook with turkey breast, but when you do, this is a go-to plate!
1 pound turkey cutlets (I just cut 2 breasts in half, horizontally)
salt and pepper
3 T unsalted butter, divided
1 medium yellow onion, thinly sliced
4 plum tomatoes, diced small
2 T paprika
1/4 C chicken broth
1/3 C sour cream
Cooked egg noodles, for serving
1/4 C fresh dill, chopped (optional)
1. Pat turkey dry with paper towels and season with salt and pepper.
2. In a large skillet, heat 1 T butter over medium-high heat. Cook turkey until cooked through. Transfer to a plate and tent loosely with foil.
3. Reduce heat to medium, then add onion, tomatoes, and remaining 2 T butter. Cook until onion has softened and tomatoes have broken down, about 6-8 minutes. Add paprika and cook for 1 minute.
4. Add broth and cook, stirring, until slightly thickened, 2 minutes. Remove from heat and stir in sour cream. Return turkey to pan along with any accumulated juices.Let simmer for a few minutes to be sure turkey is cook through. Sprinkle with dill and serve over noodles.