Tuesday, December 4, 2012

Turkey and Onion Paprikash

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.

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