1. Coat the turkey escalopes in the seasoned flour and reserve the remaining flour. Heat 1 tbsp of the oil in alarge frying pan then brown the escalopes on all sides. Remove fromthe pan.
2. Add the remaining oil to the pan and gently sautÃ© the garlic, chillies and onion for 3 minutes. Add the sliced mushrooms and continue to sautÃ© for 3 more minutes or until the onion and mushrooms have softened but not browned. Sprinkle in the remaining flour and cook, stirring for 2 minutes.
3. Slowly stir the stock and soy sauce into the pan and bring to the boil, stirring throughout. Reduce the heat and return the turkey escalopes to the pan. Cover with a lid or a large sheet of tin foil and simmer gently for 4-6 minutes or until the turkey is thoroughly cooked.
4. Add the sherry and creme fraÃ®che, then cook for 2 more minutes. Serve sprinkled with the chopped herbs and freshly cooked tagliatelle or pasta noodles.