1 package (four slices) turkey breast
1 package swiss chesse slices
Marsala wine (or you can use sherry)
garlic, 2-3 cloves, sliced paper thin
fresh parsley, one handful, chopped
1 large container sliced mushrooms
Pound the turkey cutlets with a meat mallet or the edge of a saucer until VERY thin (Corelle saucers are great for this - you can't break them and they really break down the meat fibers)
In a shallow dish, combine the turkey cutlets (you can cut them into bite-sized piece, in advance, if you'd like. I do this at the farm as the knives always seem to be disappearing!), the garlic, and the parsley. Pour the wine over to completely cover the turkey. Marinate at least 2 hours - preferably more.
Start your rice cooking.
In a skillet, melt 2 tablespoons of butter and "sweat out" the mushrooms. Place them in a bowl when done.
Pour off the marinade and SAVE in a bowl. Add 2 more tablespoons of butter to the skillet and quickly saute the turkey, garlic and parsley. Add the mushrooms. Pour the marinade over and bring to a low boil. Turn the heat down and simmer gently for 5 minutes to cook the marinade.
Turn the heat under the skillet OFF. Lay the slices of swiss cheese on top. Cover the pan for three minutes and let the cheese melt. Serve the turkey, and sauce over the cooked rice.
When I was teaching, I'd pound and marinate the meat before I left for school. After arriving home, I could get dinner on the table, along with a good glass of wine (or two - always sauce the cook!) in less than a half hour. This dish is inexpensive, has lots of flavor and is FAST - my kind of dinner!