1 lb. boneless fresh turkey breast slices
2 tbsp. butter, divided
1/3 c. sliced onions
1/2 c. chicken broth
1/4 c. sherry
2 tbsp. Dijon mustard
1/2 c. evaporated milk or half and half
1 tomato, chopped
2 tbsp. finely chopped fresh parsley

Melt 1 tablespoons butter in 12 inch skillet over medium heat. Add turkey breast slices. Cook 1 1/2 to 2 minutes on each side or until lightly browned. Remove from skillet; keep warm. Melt remaining 1 tablespoon butter in same skillet over medium high heat. Add onions; cook and stir 2 minutes. Add chicken broth, sherry, mustard, and milk; blend well. Bring to a boil. Cook and stir until slightly thickened. Pour sauce over turkey. Top with tomato and parsley. Makes 4 servings.