Veal Normande

1 1/2 tb Butter
1/2 ts Shallots
1 1/2 tb Oil
6 Thinly sliced veal cutlets Or halved chicken breasts
5 tb Brandy
1 Can cream mushroom soup
2/3 c Milk
1 Tart apple peeled sliced
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.

Printer friendly version: Veal Normande

Click Back to return here.