Turkey Smothered in Wild Mushrooms

• 4 3-ounce turkey breast fillets (each about 1/4 inch thick)
• 2 tablespoons (1/4 stick) butter
• 12 ounces fresh assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), sliced
• 1/4 cup finely chopped shallots
• 1/2 cup low-salt chicken broth
• 2 tablespoons dry Sherry
• 2 tablespoons chopped fresh tarragon

1. Sprinkle turkey fillets with salt and pepper.
2. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.
3. Add turkey and cook until golden and cooked through, about 2 minutes per side.
4. Transfer turkey to 2 plates.
5. Tent with foil to keep warm.
6. Melt remaining 1 tablespoon butter in same skillet over medium-high heat.
7. Add mushrooms and shallots; stir to blend.
8. Cover and cook until mushrooms soften and release juices, about 5 minutes.
9. Uncover and saute until tender, about 2 minutes longer.
10. Stir in chicken broth, Sherry, and half of tarragon.
11. Boil until thickened to sauce consistency, scraping up browned bits, about 2 minutes.
12. Spoon mushroom sauce over turkey.
13. Sprinkle with remaining tarragon and serve.

turkey, butter, mushrooms, shallots, lowsalt chicken broth, sherry, tarragon

Taken from www.epicurious.com/recipes/food/views/turkey-smothered-in-wild-mushrooms-107497 (may not work)