Turkey Tenderloin Supreme Recipe

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Turkey Tenderloin Supreme Recipe
Turkey Tenderloin Supreme Recipe photo by Taste of Home
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Turkey Tenderloin Supreme Recipe

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4 5 6
Publisher Photo
"We're a busy hockey and figure skating family, so we're always on the go," relates Nancy Levin of Chesterfield, Missouri. "Served over rice, this fast skillet supper makes a good home-cooked meal when there's little time."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 turkey breast tenderloin slices (3/4 inch thick and 4 ounces each)
  • 1 tablespoon butter
  • 3 green onions, thinly sliced
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 cup water

Directions

In a large skillet, brown the turkey in butter. Add onions; cook for 1-2 minutes. Combine the soup and water; pour over turkey. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Yield: 4 servings.
Originally published as Turkey Tenderloin Supreme in Quick Cooking September/October 1999, p14

Nutritional Facts

1 each: 174 calories, 3g fat (1g saturated fat), 59mg cholesterol, 323mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit.

  • 4 turkey breast tenderloin slices (3/4 inch thick and 4 ounces each)
  • 1 tablespoon butter
  • 3 green onions, thinly sliced
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 cup water
  1. In a large skillet, brown the turkey in butter. Add onions; cook for 1-2 minutes. Combine the soup and water; pour over turkey. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Yield: 4 servings.
Originally published as Turkey Tenderloin Supreme in Quick Cooking September/October 1999, p14

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Reviews forTurkey Tenderloin Supreme

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MY REVIEW
acooley1 User ID: 62623 34527
Reviewed Aug. 25, 2014

"easy and delicious!"

MY REVIEW
LoadedCornbread User ID: 7321510 26634
Reviewed Oct. 7, 2013

"turkey was chewy; probably my fault. Had 1.75 # pkg of turkey--2 sizable tenderloins, and I think the tenderloin chunks I cut were too big. Had great flavor though. Used chicken gravy (no water) and 2 t Litehouse Freeze Dried Poultry Herb Blend. Also browned turkey in 1 cube of Land-O-Lakes Garlic and Herb Butter. Hubby liked it very much; I was disappointed that the turkey was tough and chewy. I'll definitely try this again!"

MY REVIEW
krazykalady User ID: 5557141 74152
Reviewed Nov. 2, 2010

"I grabbed cream of chicken and mushroom soup by accident when I made this recipe. It was excellent! I will definitely make this again."

MY REVIEW
Margot_76 User ID: 3173817 56553
Reviewed Nov. 29, 2009

"This is a wonderful basic preparation. The turkey was tender, and the dish looked very attractive. I will certainly make this again, although I would add some pepper and herbs and garlic for more flavor as it was a tiny bit bland."

MY REVIEW
mother of 3 User ID: 1726536 71963
Reviewed Feb. 12, 2009

"Two-thirds of my family liked this. I substituted onion powder for the green onions and mixed about 3/4 cup water with the soup. This made a good sauce to serve over brown rice. Could improve the sauce with some herbs-rosemary, thyme, etc."

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