1 pound turkey cutlets (sliced)
4 tablespoon butter, unsalted
1 onion, large (finely chopped)
1 pound cremini mushrooms (sliced)
3 clove garlic (3 to 4) (minced)
3 tablespoon all-purpose flour
1 1/4 cup low sodium chicken broth
1/4 cup heavy cream
1 tablespoon finely chopped fresh sage
4 slice thick-cut crusty bread (toasted)
dash sea salt
dash fresh ground pepper
Melt 1 Tbsp butter in a large non-stick skillet over medium-high heat. Cook cutlets until golden brown and cooked through, 2 to 3 minuts per side. Season with salt and pepper to taste. Transfer to plate and tent with foil.
Add remaining butter, garlic, onion, mushrooms, and 1/4 tsp salt to skillet and cook covered until softened, about five minutes. Remove lid and cook until moisture has evaporated, about 4 minutes. Stir in broth, cream, sage, and any accumulated turkey juices and simmer until thickened, about 5 minutes. Season gravy mixture with salt and pepper.
Place 1 bread slice on each plate. Slice cutlets thin and arrange on bread. Top with gravy mixture and serve.
Great way to put leftover turkey breast to use, or chicken. White mushrooms can be substituted for cremini. You can use more garlic, its good for you.