Tender turkey cutlets or slices topped with a creamy mushroom sauce. Elegant, easy, and delicious served over noodles or rice.

Ingredients

• 1 (3 pound) boneless turkey breast, halved
• 2 tablespoons butter or margarine, melted
• 2 tablespoons dried parsley flakes 1/2 teaspoon dried tarragon
• 1/2 teaspoon salt (optional) 1/8 teaspoon pepper
• 1 (4.5 ounce) jar sliced mushrooms, drained
• 1/2 cup white wine or chicken broth
• 2 tablespoons cornstarch 1/4 cup cold water

Directions

1. Place the turkey, skin side up, in a slow cooker. Brush with butter. Sprinkle with parsley, tarragon, salt if desired and pepper. Top with mushrooms. Pour wine or broth over all.
2. Cover and cook on low for 7-8 hours.
3. Remove turkey and keep warm. Skim fat from cooking juices. In a saucepan, combine cornstarch and water until smooth.
4. Gradually add cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the turkey.