Turkey Tenderloin Supreme
- 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°.
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.
Aug 25, 2014
Easy and delicious!
Dec 31, 1969
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!
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.
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.
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.