1 tbsp. plus 1 tsp. flour
1/4 tsp. salt
Dash pepper
10 oz. skinned and boned turkey breast, cut into 1-inch cubes
2 tsp. vegetable oil, divided
1/2 c. each diced onion, diced celery, and sliced carrot
1/2 garlic clove, mashed
1/2 packet (about 1/2 tsp.) instant chicken broth and seasoning mix
1 c. skim milk
6 oz. peeled cooked potatoes, cubed
1 bay leaf
1/4 tsp. poultry seasoning

On sheet of wax paper or a paper plate combine 1 tablespoon flour with the salt and pepper; dredge turkey in seasoned flour to coat.

In 9- or 10-inch nonstick skillet heat 1 1/2 teaspoons oil; add turkey cubes and saute until browned on all sides. Remove turkey from skillet; set aside.

In same skillet heat remaining 1/2 teaspoon oil; add onion, celery, carrot, and garlic and saute, stirring constantly, until vegetables are tender. Sprinkle remaining 1 teaspoon flour and the broth mix over vegetables, stirring quickly to combine; cook for 1 minute. Gradually stir in milk and, stirring constantly, bring to a boil. Reduce heat and let simmer until mixture thickens. Stir in turkey, potatoes, bay leaf, and poultry seasoning and cook until heated; remove bay leaf before serving.