Ingredients
4 turkey breast tenderloin slices (3/4 inch thick and 4 ounces each)1/2 cup all-purpose flour1 tablespoon butter3 green onions, thinly sliced1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup water
Preparation
Lightly dredge turkey with flour, shaking off excess. In a large skillet, heat butter over medium heat. Add turkey; cook until browned. Add onions; cook and stir, 1-2 minutes. Combine the soup and water; pour over turkey. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 8-10 minutes.
