Fresh thyme and sweet onions add lots of flavor to a very simple sauté.
Skip the wine and use 1 pound turkey breast slices instead of the tenderloins. Cook as directed in step 1-except increase cooking time to 10 to 12 minutes, turning once, until turkey is no longer pink in center. Omit step 2.
Any remaining turkey and onions make for a super sandwich. Top with sliced provolone or Monterey Jack cheese, romaine leaves and sliced tomatoes on your favorite hearty-grain bread.
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