Cut the turkey breast into strips, season with pepper and salt. Mix well with egg, cornstarch and 1 tablespoon water.
Fry the meat briefly on all sides in hot oil, stirring constantly. Drain on a colander and set aside.
Add another 1 to 1 1/2 tablespoons of butter to the frying pan and sauté the diced onion at a not too high temperature until translucent.
Add coarsely grated carrot and apple strips (with peel!) and almond slivers. After about 1 minute, add the meat and the Calvados.
Pour wine, clear soup, apple juice and whipped cream, season with pepper, salt and sugar. Cook for a few minutes, stirring so that nothing sticks.
If you like, you can add some flour with butter and let it thicken slightly. Cook again and season. Fold in some parsley.
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