1 1/2 lb turkey breast tenders
2 ounce porcini mushrooms (dried)
3/4 cup chicken broth
3 tablespoons Madeira wine
1 tablespoon lemon juice
salt and pepper to taste
Cover and cook on low for 6 to 8 hours. Thicken juices with cornstarch if desired, and serve with rice.
Serves 4.