Instructions: Cut the turkey into 4 slices 5 mm thick.

Season the flour with salt and pepper and use to coat the turkey.

Heat the oil and 40g of the butter in a large frying pan add the turkey and fry gently for 4 to 5 minutes on each side until tender.

Transfer to a warmed serving dish and keep hot.

Melt the remaining butter in the pan add the mushrooms and fry briskly for 3 minutes.

Add the lemon juice and a little salt and spread over the turkey slices.

Sprinkle with the cheese.

Add the Marsala and stock to the pan and boil rapidly stirring until reduced by half.

Spoon over the turkey.

Garnish with broccoli to serve.

Serves 4

Note: Boned chicken breasts could be used instead of turkey.

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