Heat a little oil in 12-inch skillet over medium-high heat. Sprinkle both sides of turkey lightly with salt and pepper. Cook turkey in oil, turning once, until brown on both sides. Stir in chutney (about 1/4 cup chutney to 1 turkey breast tenderloin); reduce heat to low. Cover and simmer about 30 minutes or until juice of turkey is no longer pink when centers of thickest pieces are cut.