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Granny's Mushroom Cutlet

6 Turkey Cutlets
2/3 cup flour
1 teaspoon salt
1/2 teaspoon thyme
1/2 cup butter
3/4 cps sliced fresh mushrooms
1 cup sour cream
1 tablespoon chopped chives
1/4 teaspoon paprika
1 sprig fresh parsley
6 cups cooked rice

D I R E C T I O N S

Preheat oven to 375 degrees F. Place butter in large baking pan in oven to melt. Remove from oven. Pound turkey cutlets. Combine flour, salt, pepper, and thyme. Dredge turkey cutlets in seasoned flour. Turn the turkey cutlet in the butter to coat each side as it is arranged in a single layer in the baking pan. Cover and cook for 25 minutes and then remove the cover, lower the heat to 350 degrees F. and continue to cook until a delicate brown, approximately 30 minutes. (Rice can be place in the oven at this point.) Remove the turkey from the pan and keep it hot. Add sliced mushrooms and saute for 2 to 3 minutes. Heat sour cream in a microwave or in a double boiler. Do ont over heat as sour cream may curdle. Add mushrooms and chives. To serve the turkey cutlet, put a mound 1/2 to 1/3 cup of rice on each plate. Place heaping tablespoon of the sour cream sauce over the rice, place turkey on top add another spoon of sour cream sauce on the cutlet. Sprinkle the top with paprika and garnish with a crisp sprig of parsley.

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