Turkey Cutlets with Honey, Dijon, and Lime Glaze

I recently bought some thinly sliced turkey breast cutlets in a package. I also had a box of sliced crimini mushrooms. This is what I came up with for dinner. It was delicious, and easy.

1 package turkey cutlets; pork or chicken would also work
1-8oz package of sliced fresh mushrooms
¼ of a medium onion, chopped fine or 1 shallot, finely chopped
½ teaspoon garlic powder
2 Tablespoons butter
Salt and pepper to season

Add to a large skillet a little olive oil and the garlic powder. Heat on med-hi and quickly brown the turkey cutlets. This only takes a couple of minutes if they are thin. Turn over and brown the other side. After turning add the salt and pepper, followed by the fresh mushrooms and onion/shallot smothering the turkey cutlets.

Put on a lid and simmer on med-low heat for about 5 minutes. Check and dot the butter over the mushrooms. Cook another 5 minutes or until the mushrooms are shrinking and becoming slightly browned.
Glaze:
Mix 2 Tablespoons lime juice
2 Tablespoons honey
1 teaspoon Dijon mustard
Add a little water for desired consistency

Mix together and drizzle this over the top of the cooked turkey and mushrooms. Cover and cook on low heat for 5 minutes.

For a menu suggestion, serve with couscous and steamed pearl onions with frozen peas.