In a skillet, fry the turkey in the butter for 4-6 minutes per side (depending on the thickness of the breast).
Remove and reserve hot.
Add the garlic, bell pepper and onion to the skillet, saute until tender.
Add the tomatoes and bring to a boil, reduce heat and simmer for 10 minutes.
Add the sherry and seasonings, continue to simmer until the liquid has evaporated.
Place the turkey breasts on a platter, pour sauce over and serve with lemon pilaf.