Summary

Ingredients

• 1 large onion (s), diced
• 2 turkey breast fillet (s), sliced
• 1 small Can (s) chanterelles (or /2 basket fresh)
• 1 beefsteak tomato (s), cut into pieces
• 0.5 ½ cup cream cheese with herbs
• 150 ml vegetable stock
• 5 tablespoon white wine, sweeter
• 2 tablespoon olive oil
• Parsley, stripped
• 2 cup / s rice (alternatively 1 cooking bag)
• Possibly sauce thickener, lighter, if necessary
• salt and pepper
• Vegetable broth, instant

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Instructions

1. Cook the rice according to package directions using vegetable stock as your cooking liquid.
2. Heat olive oil in a large pan over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and beginning to turn golden.
3. Increase the heat to medium-high. Add the sliced turkey breast fillets and stir-fry for 2-3 minutes until lightly browned. Season with salt and pepper.
4. Drain the chanterelles and add them to the pan. Cook for 1 minute, stirring.
5. Add the tomato pieces and cook for 1 minute.
6. Pour in the vegetable stock and bring to a boil.
7. Reduce the heat to low. Add the cream cheese with herbs one spoonful at a time, stirring well after each addition until completely melted.
8. If the sauce is too thin, stir in sauce thickener according to package directions.
9. Stir in the white wine.
10. Simmer for 2 minutes until the turkey is cooked through (internal temperature 74°C / 165°F).
11. Remove from heat. Stir in the stripped parsley.
12. Let stand for 1 minute. Taste and adjust seasoning with salt and pepper if needed.
13. Serve over the cooked rice.