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Turkey Tenderloin Supreme

"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."
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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


  • 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°.
Nutrition 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.

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Average Rating:
  • acooley1
    Aug 25, 2014

    Easy and delicious!

  • LoadedCornbread
    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!

  • krazykalady
    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.

  • Margot_76
    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.

  • mother of 3
    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.