1/4 c. butter
1/2 lb. thin sliced mushrooms
1/4 c. flour
1/8 tsp. ground pepper
1 lb. turkey cutlets
1/4 c. dry sherry
1 tbsp. water
Chopped parsley

Melt 2 tablespoons butter. Add mushrooms. Saute until tender. Remove from pan. Combine flour and pepper; coat turkey with flour mixture. Shake off excess.

Melt remaining butter in skillet over medium heat, brown turkey on both sides allowing 1-2 minutes per side. Remove from pan. Slowly add sherry and water to skillet, stirring until liquid is slightly thickened and smooth. Return turkey and mushrooms to pan until just heated. Arrange on serving platter and garnish with parsley.