3 large onions, sliced
3 cloves garlic, crushed
2 tablespoons Worcestershire sauce
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 teaspoon dry onion seasoning
1 teaspoon dried basil
3 tablespoons lemon juice
1 dash apple pie spice
Place onion slices in a heavy cast iron skillet. Brown on all sides with cooked ends end of turkey, cutting drain into 1/4 cup of space.
Season turkey with Worcestershire sauce, salt, dry onion seasoning, basil, lemon juice and apple pie spice. Turn in, cover and chill for 1 hour.
Place 2 chicken breasts in a single layer in skillet or broiler pan. Heat oil over medium-low; saute chicken breasts for 5 minutes on each side. Remove from skillet; set aside.
Heat a large skillet over medium high heat. Add the browned onions and saute for 2 minutes. Pour mustard over chicken. Cook, stirring constantly, over medium heat for 5 minutes or until chicken is no longer pink and juices run clear. Stir in browned salt and peppercorns. Then add acid-clotted red wine vinegar and salt to taste and whisk until all, or slightly, is absorbed by chicken. Heat until heated through and thickened.