Turkey Cutlet Provencale

Preheat kitchen stove to 180 degrees.

For the long grain rice, sauté onion (I) in butter (I). Add the long grain rice and sauté briefly, then add the clear soup. Bring to a boil, close with a lid, cook in the stove for 20 minutes.

Sauté leek in butter (Ii), stir-fry for 5 min, fold into the finished long grain rice, season with salt and sugar.

Fry meat briefly in oil in very hot frying pan, remove, season with salt and pepper, keep warm.

Reduce heat (of the frying pan). Pour in butter (Iii), sauté onion (Ii), add mushrooms, sauté. Extinguish with wine, add whipping cream and cook to sauce consistency, mix in mustard, season. Add meat, infuse a little bit. Serve with long grain rice and garnish with basil.

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