© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/2 tbsp olive oil, DIVIDED
2 (1 lb each) TURKEY TENDERLOINS, cut crosswise in 1-inch thick slices
12 oz mixed mushrooms, cleaned, stems removed and sliced
1 Box (18.3 oz) creamy portobello mushroom soup
As needed chopped chives for garnish
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Arrange turkey cut side down. Sauté 2 minutes per side or until opaque at center and browned. Remove to a serving platter and tent with foil to keep warm.
Heat remaining 1/2 tablespoon oil in the same skillet. Add mushrooms and sauté 4 to 5 minutes until browned. Stir in soup and bring to a gentle boil.
Return turkey to the pan and coat all surfaces with sauce.
Sprinkle with chopped chives.
Total Calories 304
Total Fat 12 g
Cholesterol 92 g
Sodium 1144 mg
Total Carbohydrates 9 g
Sugars - Alcohol 36