1/2 to 3/4 lb. uncooked turkey cutlets (turkey breast slices)
1/2 c. flour, seasoned with salt & pepper
3 tbsp. butter, divided
2 tbsp. olive oil
1 sm. garlic clove, sliced thin
1/4 lb. fresh mushrooms, sliced
1 to 2 tbsp. lemon juice
1/3 c. chicken broth
1/4 c. white wine or additional chicken broth

I use chicken breasts.

Flour meat lightly, shaking off all excess. In skillet, melt 2 tablespoons of butter, adding oil and garlic. Brown meat on both sides until golden brown, about 3 minutes. Place browned meat in ovenproof casserole dish. Add remaining butter and mushrooms to skillet and saute until mushrooms lose their crispness. Add to casserole. In a skillet, combine the lemon juice, broth and wine; stir and heat until mixture bubbles. Pour over casserole. Bake at 325 degrees for about 30 minutes. (This recipe can be prepared in advance up to baking, refrigerated and popped into the oven when guests arrive). Bake a little longer or until turkey is heated through. 4 servings.