Dijon Turkey Stroganoff

• 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 (8 ounces) sour cream
• 2 tablespoons Dijon mustard
• 2 tablespoons minced fresh parsley
• Hot mashed potatoes, optional

1. 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.
2. 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.
3. Add the sour cream, mustard, parsley and turkey. Cook and stir for 3 minutes or until heated through. Serve with mashed potatoes if desired.

turkey breast tenderloins, canola oil, mushrooms, sweet red pepper, onion, allpurpose, salt, thyme, pepper, chicken broth, sour cream, mustard, parsley, potatoes

Taken from www.tasteofhome.com/recipes/dijon-turkey-stroganoff/ (may not work)