Finely chop peppers, onion and mushrooms and place in saucepan.
Add spices, salt, pepper, lemon juice and white wine and mix well.
Simmer gently on a medium heat for 5 minutes, stirring frequently. Do not allow it to boil. Remove from heat and allow sauce to cool for about 1 hour to ensure the flavours are fully infused through the sauce.
Brown the turkey in a pan, then pour over the cooled sauce. Bring gently back to heat, then cover and simmer gently for 15 to 20 minutes or until turkey is tender and cooked through. Do not allow it to boil.
Make a roux: melt butter, add flour, stir over medium heat so that flour is absorbed. Keep stirring until you get a smooth paste.
Strain the white wine sauce and slowly add it to the roux, mixing with a wire whisk until you obtain the consistency you want is achieved and the mixture is smooth.
Simmer the gravy mixture for 5 minutes to thicken.
Serve turkey on a bed of noodles or tagliatelle and green leaves. Pour or ladle the gravy over the turkey breasts.
did not look the same as pic as kept all the red peppers in and did not have any mushrooms. Very good though and will make again with mushrooms. Only left to marinate for about 50 mins but still very good and will try for longer next time. Recipe did take a little longer than says. - 15 Feb 2014