Categories: Main Dish, Rachael Ray, Turkey

Ingredients

• 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

Directions

1. Bring a large pot of water to a boil over high heat; salt the boiling water and cook the noodles al dente.

2. While the water comes to a boil and the noodles cook, heat a skillet over medium heat.

3. Melt 2 tablespoons butter and cook with the flour for 1 minute.

4. Whisk in the chicken stock; thicken for 1 minute.

5. Stir in the mustard and sour cream; thicken for 2-3 minutes.

6. Add in the tarragon, remove from the heat, and season with salt and pepper.

7. Heat a large skillet over high heat; add in the olive oil and remaining tablespoon butter.

8. Add the turkey strips and onions; cook over high heat until the turkey is browned on both sides?4 to 5 minutes.

9. Add in the chopped cornichons; stir to combine.

10. Add the thickened sauce to the skillet with the turkey; drain the cooked noodles and add to the skillet with the parsley.

11. Stir thoroughly; serve with thickly sliced pumpernickel bread

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