1 lb. turkey breast, boned, skinned
1 tbsp. butter
2 c. mushrooms, sliced
2 tbsp. chicken stock
1 tsp. tamari or soy sauce
Minced parsley or chives

Cut the turkey breast into four serving pieces. Flatten each piece by placing it between 2 sheets of waxed paper and pounding with a mallet until about 1/4 inch thick. Melt the butter in large skillet. Add the turkey and saute for 5 to 7 minutes on each side. Remove from pan, add the mushroom stock and tamari to the skillet. Cook until mushrooms have released their liquid and most of liquid has evaporated. Spoon the mushroom over the steaks and garnish if desired.