1 lb. turkey cutlets
1 lb. fresh mushrooms
1/4 c. Wondra Flour
1/4 c. lemon juice
1/2 c. white port wine
2 tbsp. butter
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. seasoned salt
1/2 tsp. parsley flakes

Mix flour and seasonings together in plastic bag. Add cutlets and shake to coat pieces. Saute in butter until browned, medium heat. (I use electric-fry pan.) Push cutlets to one side and add sliced mushrooms; saute until tender. Add lemon juice and wine. Cook over low heat, stirring occasionally, for 1/2 hour. This will thicken, so add approximately 1/2 cup water about every 10 minutes. Serve with rice.