1 1/2 T butter 1/2 t shallots
1 1/2 T oil 1 ea can cream mushroom soup
6 ea thinly sliced veal cutlets 2/3 c milk
1 x or halved chicken breasts 1 ea tart apple peeled sliced
5 T brandy 1 x 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.
