Categories: Main Dish
Ingredients
- 1 lemon
- 1 tablespoon olive oil
- 4 turkey breast cutlets or slices
- 1 medium onion, chopped
- 1 can (10 3/4 oz) condensed cream of chicken soup
- 1/2 cup milk
- 2 tablespoons cooked crumbled bacon
- Hot cooked rice
Directions
-
Cut 4 thin slices of lemon. Squeeze 2 teaspoons juice from the remaining lemon. Set aside.
-
Heat the oil in a 12-inch skillet over medium-high heat. Add the turkey in 2 batches and cook for 3 minutes or until the turkey is lightly browned on both sides. Remove the turkey.
-
Add the onion and cook until tender.
-
Stir the soup, milk and reserved lemon juice into the skillet. Heat to a boil. Return the turkey to the skillet and reduce the heat to low. Top the turkey with the lemon slices. Cover and cook for 5 minutes or until the turkey is cooked through. Sprinkle with bacon. Serve with rice.