1 tbsp. Olive oil
1 lb. turkey cutlets
2 cups sliced mushrooms
1 (10 3/4 ounce) can Campbell's® Condensed Golden Mushroom Soup
1/2 cup Water
1/4 cup Marsala wine
3 Tbsp. FRENCH'S® Honey Dijon Mustard
1 tbsp. FRENCH'S® Reduced Sodium Worcestershire Sauce
Cook turkey in hot oil about 5 min. until browned on both sides. Transfer to platter.
Sauté mushrooms in same skillet. Stir in soup, water, wine, mustard and Worcestershire. Heat to boiling.
Add turkey to skillet. Simmer until turkey is no longer pink in center.
Tips: You may omit the wine if desired. Increase water to 3/4 cup. Chicken cutlets may be substituted for the turkey.