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VEAL NORMANDE

Category:    Meats, Main dishes, Entertain, Easy
Yield:4 servings
 
  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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