Ingredients :

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1-1/2 Tablespoon olive oil, divided
2 (1 pound each)turkey tenderloins, cut crosswise in 1-inch thick slices
12 Ounces mixed mushrooms, cleaned, stems removed and sliced
1 Box (18.3 Ounce) creamy portobello mushroom soup
As needed chopped chives for garnish

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Method :

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1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Arrange turkey cut side down. Saute 2 minutes per side or until opaque at center and browned. Remove to a serving platter and tent with foil to keep warm.
2. Heat remaining 1/2 tablespoon oil in the same skillet. Add mushrooms and saute 4 to 5 minutes until browned. Stir in soup and bring to a gentle boil.
3. Return turkey to the pan and coat all surfaces with sauce.
4. Sprinkle with chopped chives.