2 small boneless skinless turkey breasts, (about 1-1/2 lb/750 g total)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (25 mL) vegetable oil
1 onions, finely chopped
8 oz (227 g) cremini or white mushrooms, thinly sliced (about 2 cups/500 mL)
1/4 tsp (1 mL) dried thyme
1/4 tsp (1 mL) dried rosemary
2 tbsp (25 mL) all purpose flour
1 cup (250 mL) sodium-reduced chicken stock
2 tbsp (25 mL) chopped fresh parsley
2 tsp (10 mL) lemon juice
4 slices white or whole wheat bread
Cut each turkey breast in half; sprinkle with half each of the salt and pepper. In large cast-iron or heavy skillet, heat half of the oil over high heat; brown turkey all over, 5 to 6 minutes. Transfer to plate.
Add remaining oil to skillet; fry onion, mushrooms, thyme, rosemary and remaining salt and pepper over medium heat, stirring occasionally, for about 5 minutes or until golden.
Stir in flour; cook for 2 minutes. Stir in stock and 1/4 cup (50 mL) water, a little at a time; bring to boil.
Return turkey to skillet. Stir in parsley and lemon juice; cover and simmer over medium heat for 8 to 10 minutes or until thickened and juices run clear when turkey is pierced.
Slice turkey and arrange on each slice of bread; pour gravy over top.
* Tip: As a money saver, buy 1 large turkey breast (2 lb/1 kg); remove meat to cook and save bone for stock.