Summary

Ingredients

• 500 g turkey breast
• 2 g butter
• 1 onion (s)
• 250 g chanterelles
• salt
• pepper
• liters ⅛ white wine
• 250 g sour cream
• 150 g whipped cream
• 1 pinch (s) sugar
• 2 teaspoon mustard (Dijon mustard)
• 2 sprigs tarragon, fresher

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Instructions

1. Halve the turkey breast lengthways and cut into fine strips across the grain; then melt the butter in a large pan and fry the meat until golden brown. Peel and finely chop the onion. Clean the mushrooms, shower in a colander, drain, add to the meat with the onion, fry, salt, pepper. After a few minutes, deglaze with the white wine. Add sour cream and cream and simmer until the sauce is creamy. Season with mustard, sugar, salt and pepper. Finely chop the tarragon leaves and mix with the shredded meat before serving.
2. As a side dish, pasta or hash browns