6 turkey breasts without skin
1 cup white wine
18 mushrooms into halves
6 garlic cloves, chopped
6 garlic cloves, crushed
3 tbsp butter
3 tbsp olive oil
Salt and pepper
Season the turkey with salt, pepper and crushed garlic and refrigerate for 30 minutes.
Fry turkey into hot oil and butter until brown.
Add the chopped garlic and mushrooms and cook until they are well cooked.
Pour the wine and 1/2 cup water.
Lower the fire, cover and cook until the liquid almost evaporates.