6 Turkey Breast Tenderloin slices (3/4 inch thick - 4 oz. each)
1 tbsp. butter
3 Green Onions, very thinly sliced
1 can (10-3/4 oz.) condensed Cream of Chicken Soup, undiluted
1/4 c. Water

In large skillet, brown Turkey in Butter. Add Onions; cook for 1 - 2 minutes. Combine Soup and Water; Pour over Turkey. Bring to boil. Reduce heat; cover and simmer 8 - 10 minutes or until meat juices run clear.

Yield 6 servings.