1/4 c. butter
1/2 lb. mushrooms, thinly sliced
1/4 c. flour, seasoned with pepper and garlic powder
2 turkey breast cutlets
1/4 c. dry sherry
1 tbsp. water

Melt 2 tablespoons butter in a large skillet. Add mushrooms and saute until tender. Remove mushrooms from pan. Coat turkey with flour mixture, shaking off excess. Melt remaining butter and brown turkey on both sides, about 1 to 2 minutes per side, do not overcook. Remove turkey from pan.

Slowly add sherry and water to pan, stirring until liquid is slightly thickened. Return turkey and mushrooms to pan until just heated through. Serve turkey covered with mushrooms. Serves 2.