¼ cup dry white wine or reduced-sodium chicken broth
¾ cup fat-free evaporated milk
1 teaspoon cornstarch
1 tablespoon snipped fresh chives
Prepare turkey: Sprinkle turkey with the salt and pepper. Coat an unheated large nonstick skillet with cooking spray. Heat over medium heat. Cook turkey in hot skillet for 14 to 20 minutes or until turkey is no longer pink (170°F), turning once. Remove turkey from skillet; cover and keep warm.
Prepare sauce: Add butter to the same skillet. Add mushrooms and onion. Cook for 3 to 4 minutes or until tender, stirring occasionally. Remove from heat and add wine. Return to heat and cook about 2 minutes or until wine is reduced by about half, stirring to scrape up any browned bits from bottom of the skillet. In a small bowl whisk together evaporated milk and cornstarch until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more.
Slice turkey and divide among four serving plates. Spoon mushroom sauce over turkey and sprinkle with chives.