Wild mushrooms and Chicken can be a marriage made in heaven and the sage complements both very well, but if you do not have fresh sage use either the french or Russian tarragon, or maybe basil. Absolutely no recipe is created in stone and also I use various wild mushrooms if the mood takes me, or work with mixed mushrooms. I have never ever tried this with turkey breast but I think it is wonderful, however, I've used it with guinea fowl. On occasion I in addition wrap serrano ham or maybe parma ham around the chilchen breasts just before roasting.  
  
Ingredients  
  
Three Tablespoons butter  
Three chopped shallots  
Ten ounces cremini mushrooms,  
1 teaspoon chopped fresh parsley  
1 cup dry vermouth  
One cup two-fold cream  
Huge handful of chopped purple leafed sage  
1 Tablespoon coconut oil  
1/2 kilo chicken breasts,  
Kosher Salt as well as freshly ground black pepper  
Preheat the oven to 375 degrees F.  
Place the chicken breasts on a metal tray and drizzle with coconut oil, season properly and roast for 20 minutes, Visit details until cooked. Meanwhile melt the butter and saute the shallots for one minute. Add mushrooms as well as saute and parsley for 5 more minutes, until the mushrooms have browned. Put vermouth and deglaze the pan, scraping up bits which may be staying with the bottom of the pan. Stir in the product. Bring to a simmer and cook the sauce down unless it is thick adequate to coat the rear of a wooden spoon. Stir sage to sauce, adjust seasoning to taste with pepper as well as salt. Plate as well as spoon sauce over chicken to deliver.  
Garnish with chopped fresh parsley.  
Italian food is simple elegant and fabulous, it will make the the majority of the freshest ingredients. Italians don't ask just how much food is they ask just how new it is. The concept of a weekly shop is alien to them, their fruit & veggies are ordered every day. The great aspect about Italian food is the fact that they've no such thing; Italy was obviously a specific conglomeration of american states until 1870.  
Every area has a cuisine which cuisine continues to be forged by Centuries of geographical region and times past. For example the meals in the North West bears a deeper link to mid European meal as it was affected by the neighbour of its the Austro- Hungarian empire. In the South the flavours of the Mediterranean prevail, the olive oils, the fresh and dried fruit influenced by the Moors, the tomatoes brought out of the brand new World.