4 boneless chicken breast cutlets or turkey cutlets
2 tbsp. seasoned flour or bread crumbs
2 tbsp. butter
1/4 c. dry sherry
1/2 c. sliced fresh or canned mushrooms

Dip chicken or turkey into flour or crumbs; shake off excess. Saute in butter until lightly browned on both sides. Sprinkle with salt and pepper, add sherry and mushrooms. Increase heat and cook for 5 minutes or until sauce is reduced by half. Sprinkle with chopped parsley or tarragon if desired.