2 lbs. turkey slices (breast)
Cajun seasoning
Flour
1 bunch green onions, chopped
1 stick butter, separated
1 can chicken broth
1 tbsp. garlic, chopped
1 can cream of mushroom soup
8 oz. mushrooms, sliced
1 tbsp. parsley, chopped
4 oz. white wine
1 tbsp. lemon juice
1 tsp. Cajun seasoning
1 c. water
1/4 tsp. white pepper
1 tsp. salt
8 fresh basil leaves, chopped

Pound turkey slices lightly with a mallet. Sprinkle one side with Cajun seasoning. With your hand flour the turkey lightly on both sides. Melt 1/2 stick butter. On a high flame saute turkey 45 seconds on each side or until golden and set aside. To the residue in frying pan add 2 ounces chicken broth, the green onions, garlic, parsley and saute for 3 minutes. Add remaining chicken broth, wine, lemon juice and bring to a boil. Add mushroom soup and stir well to blend. Cook for 1 minute on medium high. Add the Cajun seasoning, mushrooms, water, salt, pepper and basil. Add turkey to mixture. (Flour will fall off turkey and thicken sauce.) Saute covered on medium for 15 to 20 minutes only. Turn off, allow to stand for 10 minutes. Serve with wild rice or regular rice.