1. Cut the turkey breast into 4 slices, pound them thin under cling film, season with salt and pepper and dust with flour.
2. Fry both sides in hot oil for 3-4 minutes until golden, then remove and keep warm.
3. In the same pan fry the finely chopped onion, then the sliced mushrooms until their liquid has evaporated.
4. Pour in the stock, bring to the boil and scrape up the browned bits from the bottom of the pan.
5. Add the cream, reduce for a few minutes until creamy and season with salt and pepper.
6. Return the meat to the sauce, warm it through, sprinkle with parsley and serve with spätzle or rice.
Tip: Turkey breast dries out quickly - fry it only until the centre is just cooked.
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