|Melted butter||3 Tablespoon, divided|
|Cooked turkey||4 Cup (64 tbs), cubed|
|Onion||1 Medium, sliced|
|Fresh mushrooms||1 Cup (16 tbs), sliced|
|Zucchini||2 Medium, sliced|
|All purpose flour||1 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Sour cream||8 Ounce (1 Carton)|
|Dry mustard||2 Teaspoon|
In 3-quart casserole, place 2 tablespoons butter, salt and pepper.
Toss turkey pieces in butter.
Microwave at high (10) 5 to 7 minutes; stir after 3 minutes.
Add onion, mushrooms and zucchini to turkey.
Microwave at high (10) 4 to 6 minutes; stir after 2 minutes.
In 4-cup glass measure, combine 1 tablespoon melted butter and flour.
Add chicken broth and basil; stir well.
Microwave at high (10) 3 to 5 minutes, stirring every minute.
Add sour cream and mustard; stir to blend.
Pour over turkey and vegetables.
Microwave at high (10) 2 to 4 minutes until heated through.