Veal normande

Yield: 4 servings

Measure Ingredient
1½ tablespoon Butter
½ teaspoon Shallots
1½ tablespoon Oil
6 \N Thinly sliced veal cutlets
\N \N Or halved chicken breasts
5 tablespoons Brandy
1 \N Can cream mushroom soup
⅔ cup Milk
1 \N Tart apple peeled sliced
\N \N Freshly cooked wild rice

Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan. Blend in soup and milk. Return veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through. Serve over rice.

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