2 1/2 lbs. turkey breast, boneless, raw
Flour, as needed
Butter, clarified, as needed
1/2 c. chicken stock
1 c. heavy cream
1 lb. ham, boneless, trimmed of fat
12 mushroom caps
1 c. York White Rose wine
Parsley, fresh, chopped, as needed

Cut turkey breast into 3-4 ounce medallions. Cut ham baton style about 1-1 1/2 inches long (large julienne cut). Saute mushroom caps in butter and keep warm for later use.

Dredge turkey medallions in flour and saute them lightly in butter. Add ham. Deglaze pan with chicken stock and wine. Reduce liquid by half and add heavy cream. Reduce by half again.

Place 2 turkey medallions on each plate and cover each with an equal amount of sauce. Garnish each plate with 2 mushroom caps and sprinkle with chopped parsley. Serve hot. Serves: 6. (Prep and Cooking Time: 1 hour)