Prep 30 mins
Cook 8 mins
From Rachael Ray
- coarse salt
- 3⁄4 lb extra-wide egg noodles
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 teaspoons Dijon mustard
- 1⁄4 cup sour cream
- 1 tablespoon fresh tarragon leaves, chopped
- fresh ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 lbs turkey breast cutlets, cut into thin strips
- 1 small onion, sliced
- 1⁄3 cup coarsely chopped cornichon (or baby gherkin pickles)
- 1⁄2 cup flat leaf parsley, chopped
- thickly sliced pumpernickel bread
- Bring a large pot of water to a boil over high heat; salt the boiling water and cook the noodles al dente.
- While the water comes to a boil and the noodles cook, heat a skillet over medium heat.
- Melt 2 tablespoons butter and cook with the flour for 1 minute.
- Whisk in the chicken stock; thicken for 1 minute.
- Stir in the mustard and sour cream; thicken for 2-3 minutes.
- Add in the tarragon, remove from the heat, and season with salt and pepper.
- Heat a large skillet over high heat; add in the olive oil and remaining tablespoon butter.
- Add the turkey strips and onions; cook over high heat until the turkey is browned on both sides—4 to 5 minutes.
- Add in the chopped cornichons; stir to combine.
- Add the thickened sauce to the skillet with the turkey; drain the cooked noodles and add to the skillet with the parsley.
- Stir thoroughly; serve with thickly sliced pumpernickel bread.
Very nice, made out of left over turkey.
I made this for dinner last night using ground turkey. I omitted the cornichons and upped the amount of sour cream I also added some cremini mushrooms to the sauce. I thought it was good, DH2B thought it was just OK. I should have added some peas too.