Source: dLife

Creamy casserole of turkey and mushrooms.

Servings

8 oz turkey breast tenderloin, raw , cut diagonally into thin slices, white membrane removed
1 tsp white all purpose flour
1 butter flavored cooking spray
2 oz frozen chopped onion
1 cup fresh mushroom slices
0.5 cup low fat unsalted chicken broth
0.33 cup fat free sour cream
0.5 tsp Sauce, worcestershire, low sodium
1 tsp unsalted tomato paste
1 tsp fresh lemon juice

1 Coat the turkey with the flour. Spray a nonstick skillet with the cooking spray.
2 Cook the turkey over high heat for 1 minute then turn over and cook for another minute or until both sides are slightly browned.
3 Reduce the heat to low. Cook the onions and mushrooms in the skillet for approximately 4 minutes. Add the broth, sour cream, Worcestershire sauce, tomato paste, and lemon juice. Cook the mixture until the sour cream has dissolved. Be sure not to boil.
4 Put the turkey back in the skillet and simmer for 3 minutes.