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Sprinkle turkey breast with salt, pepper and
paprika. Over medium heat, melt 1 tablespoon
margarine in dutch oven large enough to hold
breast. Brown breast on both sides. Remove from
pan. Heat remaining margarine in pan and saute
mushrooms 1 minute. Sprinkle flour over mushrooms,
stirring constantly. Remove from heat and stir in
broth, sherry and crumbled rosemary. Return to
medium-high heat and cook until thickened.
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Return turkey breast to pan, spoon sauce over and
cover. Cook on low heat for 35 to 45 minutes or
until juices run clear when pierced to the bone
with a fork. Remove turkey to platter and slice.
To serve, adjust seasonings in sauce to taste, and
serve over turkey.
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