1 lb TURKEY CUTLETS
2 tsp vegetable oil
1 c chopped onion
1 (14.75-oz) can diced tomatoes with green chilies
1 (4-oz) can sliced mushrooms, well drained
1/4 c green olives, cut in halves
Pat turkey dry with clean paper towels and cut into large 1½ -inch cubes. Lightly sprinkle turkey with salt and pepper.
Heat a large, heavy nonstick skillet over medium-high heat and add oil. Cook turkey in hot oil, until cutlets begin to turn golden. After 5 minutes, add onions and cook until soft.
Stir in remaining ingredients and bring to a quick simmer. Immediately reduce heat to low and simmer for 2 to 3 minutes.
Serve over Mexican flavored rice.