|Boneless turkey breast||1 Pound, cut into 1/4 inch thick slices|
|All purpose flour||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Medium mushrooms||1⁄2 Pound, sliced|
|Marsala||1⁄2 Cup (8 tbs)|
Rinse turkey and pat dry, then place slices between sheets of plastic wrap and pound with a flat-surfaced mallet until about V$ inch thick.
Coat with flour; shake off excess.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Add turkey, a portion at a time do not crowd pan; cook, turning once, until lightly browned on both sides about 2 minutes, adding more butter as needed.
As turkey is cooked, transfer to a warm platter; keep warm.
Add mushrooms to drippings in pan and cook, stirring, until browned 5 to 7 minutes.
Add Marsala, stirring to scrape browned bits free.
Lift out mushrooms and spoon over turkey.
Boil pan juices over high heat, stirring, until large, shiny bubbles form about 1 minute.
Add remaining butter; stir until smoothly blended into sauce.
Pour sauce over turkey and garnish with lemon wedges and parsley, if desired.