Turkey Scaloppine
1 tablespoon olive oil
1 pound turkey breast cutlets
1/2 cup chopped onion
1/4 teaspoon garlic powder
1 teaspoon dried rosemary
1/8 teaspoon pepper
1 (12 ounce) jar Slow Roast Turkey Gravy
2 tablespoons sour cream
4 cups hot cooked medium egg noodles
1 tablespoon chopped fresh parsley
In skillet, heat oil. Add turkey, cook until lightly browned. Remove turkey. Add onion, garlic, rosemary and pepper. Cook until tender. Add gravy and sour cream, heat to a boil. Return turkey to skillet. Cover. Cook over low heat for 5 minutes, or until done. Serve with pasta. Sprinkle with parsley.
Makes 4 servings.