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 onions to the skillet and 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 liquid has evaporated.
Place turkey breasts on the platter, pour sauce over turkey and serve with lemon rice pilaf.