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

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