Dice up a small onion.
Chop up some celery – about a cup.
Dice up about 2-3 cups of leftover chicken or turkey.
In a medium sized pot, melt a couple tablespoons of butter. Add the onion and celery and cook until the onion is transparent.
When the onion is cooked, stir in 2 tablespoons all purpose flour and 1 tablespoon curry powder (mild). Mix well.
Add about a half cup of milk and stir until well blended.
Add the diced chicken (or turkey) and mix it all together well. Heat and add more milk if necessary to thin the sauce – but not too thin! Adjust the intensity of the curry. Add salt and pepper if desired.
Serve it up with broad egg noodles and a veggie or two. We always had green peas with it – it just seems to be right with peas. Enjoy!!!
Turkey cutlets are a substitute for chicken breasts without healthy skin in most recipes, turkey breast cutlets can be used in almost any recipe.
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