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Recipe by: baruch
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See below ingredients and instructions of the recipe
1 1/2 tb Butter 5 tb Brandy
1/2 ts Shallots 1 Can cream mushroom soup
1 1/2 tb Oil 2/3 c Milk
6 Thinly sliced veal cutlets 1 Tart apple peeled sliced
Or halved chicken breasts 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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