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Wild Turkey Dijon
2 pounds boneless turkey breast
salt and pepper to taste
2 tablespoons butter
2 cloves garlic, minced
1/4 cup green onions, finely sliced
sliced mushrooms, morels preferred
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 cup cream
Slice the turkey breast into serving size pieces and pound gently with a meat mallet (or the edge of a plate). Season with salt and pepper. Melt the butter in a large skillet and saute the turkey, turning once, until done. Remove to a warm platter. Add garlic, green onion, mushrooms to the pan and saute until onion is tender (add more butter if necessary). Stir in mustard, lemon juice, sherry, and cream and stir over simmer until slightly thickened. Add turkey to sauce until heated through. Serve with rice or noodles. About 4 servings.
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