1 package (20 ounces) turkey breast tenderloins, cut into 1/2-inch slices
2 tablespoons canola oil, divided
1 cup sliced fresh mushrooms
1 cup julienned sweet red pepper
1/2 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
Hot mashed potatoes, optional
In a large skillet, brown the turkey in 1 tablespoon oil over medium-high heat for 5 minutes, turning occasionally. Cover and cook for 5-8 minutes or until turkey is no longer pink; drain. Remove turkey and keep warm.
In the same skillet, saute the mushrooms, red pepper and onion in remaining oil for 3-5 minutes or until tender. Sprinkle with flour, salt, thyme and pepper. Stir in broth until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add the sour cream, mustard, parsley and turkey. Cook and stir for 3 minutes or until heated through. Serve with mashed potatoes if desired.