Turkey Cutlets With Tarragon And Wine

• 1 large onion, thinly sliced
• 1 garlic clove, minced
• 1/4 cup butter, melted
• 1/2 lb fresh mushrooms, diced
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 lbs turkey breast cutlets
• 2 tablespoons vegetable oil
• 1 tablespoon dried tarragon
• 1/2 cup chablis (or other dry white wine)
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, finely chopped

1. Saute the onion and garlic in the melted butter in a large skillet over medium heat, stirring constantly, until almost tender. Add mushrooms, and saute, stirring constantly, until tender. Remove the vegetables from the skillet with a slotted spoon, reserving the drippings in the skillet. Set the vegetables aside.
2. Combine flour, salt, and pepper; stir well. Dredge the turkey in the flour mixture. Add oil to the skillet. Brown the turkey in the drippings and oil 2 minutes on each side; sprinkle with tarragon just before turning. Pour the wind and lemon juice over the turkey.
3. Add the reserved vegetable mixture, and simmer, uncovered, for 5 minutes or until turkey is done. Sprinkle with parsley and enjoy!

onion, garlic, butter, fresh mushrooms, flour, salt, pepper, turkey breast cutlets, vegetable oil, tarragon, chablis, lemon juice, fresh parsley

Taken from www.food.com/recipe/turkey-cutlets-with-tarragon-and-wine-436291 (may not work)