Turkey Paprikash

3lb. Butterball® boneless Breast of Turkey
Vegetable oil
1 tbsp. paprika, divided
Dash salt
2 tbsp. margarine
¾ cup chopped onion
1 tbsp. flour
1 cube chicken bouillon dissolved in 1 cup hot water
1 cup sour cream
Hot cooked twist-shaped pasta or noodles

Brush turkey with oil. Combine 1 tsp. paprika and salt in cup; sprinkle on
turkey. Roast turkey according to package directions. Remove from pan.
Wrap in foil and let stand 10 to 15 minutes.

Melt margarine in saucepan over medium heat. Add onion; cook and stir until
tender. Stir in flour. Gradually add remaining paprika and bouillon. Bring
to boil over high heat. Reduce heat to low; simmer and stir 3 minutes.
Blend small amount of hot mixture into sour cream, then add to sauce. Heat
gently over low heat to serving temperature. Do not boil. Remove
netting from turkey.

Slice turkey; serve with sauce and pasta.

8 servings