1 lb. thin sliced turkey breast
4 crousants

GRAVY:

1/2 c. sliced mushrooms
2 tbsp. butter
5 tsp. cornstarch
1 tsp. chicken bouillon
1/2 tsp. garlic powder
1 c. water

Brown mushrooms in butter in saucepan. Combine cornstarch, bouillon and garlic in small bowl, gradually stirring in water. Add to saucepan and cook on medium heat stirring until gravy thickens and begins to boil. Microwave turkey on open faced crousants to warm. Add gravy to top and serve.