Heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Arrange turkey cut side down. Sauté 2 minutes per side, or until opaque at center and browned. Remove to a serving platter; tent with foil to keep warm.
Heat remaining 1/2 Tbsp oil in the skillet. Add mushrooms and sauté 4 to 5 minutes until browned. Pour in soup and bring to a gentle boil. Spoon half over turkey; serve the rest at the table. Sprinkle with chopped parsley, if desired.
Cal 304 Pro 36 Car 9 Fiber 2
Fat 12 (saturated fat) 3 Chol 92
This recipe has been added to the following public cookbooks:
Good Eats,
Quick Dinners
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