Ingredients

• 3  tablespoons all-purpose flour
• 1/4  teaspoon salt
• 1/4  teaspoon lemon-pepper seasoning
• 4  turkey breast steaks or 4 medium skinless, boneless, chicken breast halves (12 ounces total)
• 3  tablespoons margarine or butter
• 2  ounces fresh morels or 1/2 ounce dried morels, rehydrated
• 2  tablespoons sliced green onion
• 1  clove garlic, minced
• 1-1/4  cups half-and-half, light cream, or milk
• 1  tablespoon all-purpose flour
• 1  tablespoon dry sherry
•   Fresh herbs (optional)

Directions

1. Combine the 3 tablespoons flour, salt, and lemon-pepper seasoning; coat turkey with flour mixture.

2. In a large skillet cook turkey in 2 tablespoons of the margarine or butter over medium heat for 8 to 10 minutes or until tender and no pink remains, turning once. Transfer turkey to individual plates; cover to keep warm.

3. Cut any large morels into bite-size strips. For sauce, in the same skillet cook morels, green onion, and garlic in the remaining margarine or butter for 3 to 4 minutes or until tender.

4. Combine half-and-half and the 1 tablespoon flour; add to vegetables in skillet. Cook and stir until thickened and bubbly; add sherry. Cook and stir for 1 minute more. Season to taste with salt and pepper.

5. Spoon some of the sauce over turkey; pass remainder when serving. If desired, garnish with fresh herbs. Makes 4 servings.