1 lb TURKEY CUTLETS
3 tsp olive oil, DIVIDED
1 c thinly sliced sweet onion
1 (8-oz) package pre-cleaned and sliced button mushrooms
1 (18.3-oz) box creamy portabella mushroom soup
1 tsp dried tarragon leaves
Pat turkey dry with clean paper towels. Sprinkle with 1/2 teaspoon each salt and black pepper.
Over medium-high heat, in a large, heavy nonstick skillet, heat 2 teaspoons oil. Add turkey to hot pan and sauté for 4-5 minutes per side or until golden brown on both sides. Transfer to ovenproof platter and place in warm oven.
In same skillet, heat remaining 1 teaspoon oil. Add onions and mushrooms; sauté for 4 to 5 minutes or until vegetables are soft. Stir in soup and tarragon. Heat to a gentle simmer.
Return turkey to pan, coat with sauce and cook to an internal temperature of 165 degrees F.