1/2 to 3/4 lb. uncooked turkey cutlets
1/2 c. flour
3 tbsp. butter
2 tbsp. olive oil
1 sm. garlic clove
1/4 lb. sliced fresh mushrooms
1 to 2 tbsp. lemon juice
1/3 c. chicken broth
1/4 c. white wine or additional chicken broth

Flour turkey lightly, shaking off excess. In skillet, melt 2 tablespoons butter; add oil and garlic. Brown meat on both sides until golden brown. Place browned meat in oven-proof casserole dish. Add remaining butter and mushrooms in skillet, saute until they lose crispness. Add to casserole.

In skillet, combine lemon juice, broth, wine. Stir and heat until mixture bubbles. Pour over casserole. Bake at 325 degrees for 30 minutes. 4 servings.