Quick and Easy Turkey in Mushroom Sauce



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.

Nutrition Facts

Total Calories 304

Total Fat 12 g

Cholesterol 92 g

Sodium 1144 mg

Total Carbohydrates 9 g

Sugars - Alcohol 36