Escalopes de Dinde a la creme sounds slightly luxurious to me, ideal for cheering us up.
But this is a lovely, simple dish, used regularly in French families. You can make it for one or for many, so if you are self isolating it is definitely Pandemic friendly. You can substitute good free range chicken breasts (and flatten them a little if possible) for the turkey escalopes if preferred. All the other ingredients are easily available.
Turkey breasts in a cream & mushroom sauce
For 6 people
250 (8 oz) mushrooms
60 g (2 oz) butter
2 - 3 shallots
1⁄2 tablespoon sunflower or groundnut oil
6 turkey breast escalopes (if cut by your
butcher they should be quite thin and weigh
about 60 - 90 g (2 - 3 oz) each. If you have to buy the turkey breast and slice it yourself, it will not matter if you end up with smaller pieces - just have more of them)
200 ml (7 fl oz) thick crème fraîche
a squeeze of lemon
salt, pepper and grated nutmeg
Wipe the mushrooms clean and slice thinly. Melt half the butter in a pan and sauté the mushrooms until they are soft and their liquid has almost evaporated. Peel and chop the shallots. Heat the rest of the butter and the oil in a frying pan. When it is hot (but do not let it burn) put in as many escalopes as is convenient at one time without crowding them. When they have browned on both sides, turn the heat down a bit and let them carry on cooking, about another 5 minutes, depending on thickness, until they are cooked through. When they are all cooked, keep them warm on a serving dish.
Sauté the shallots in the same butter. When they are melting, add the créme fraîche, stirring and scraping the bottom of the pan. Let it bubble and cook for a few minutes. Add the mushrooms and seasoning including the lemon juice, tasting until you think it is right. Pour over the escalopes and serve.