Veal Medallions With Apple-Thyme Sauce
- Sauce:
- 1 cup dry sherry
- 1 3/4 cups fat-free, less-sodium chicken broth
- 1/4 cup thawed apple juice concentrate, undiluted
- 1 tablespoon water
- 1 1/2 teaspoons cornstarch
- 1/2 cup chopped Granny Smith apple
- 1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
- Veal:
- 4 (2-ounce) veal medallions
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons vegetable oil
- To prepare the sauce, bring the sherry to a boil in a medium saucepan over medium-high heat, and cook until reduced to 2 tablespoons (about 8 minutes). Add chicken broth and apple juice concentrate; cook until reduced to 1 cup (about 12 minutes). Combine water and cornstarch in a small bowl. Add cornstarch mixture, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat; stir in apple and thyme. Cover and keep warm.
- To prepare veal, sprinkle veal with salt and pepper. Heat oil in a medium nonstick skillet over medium-high heat. Add veal; cook 3 minutes on each side or until lightly browned. Serve veal with sauce.
sherry, chicken broth, apple juice concentrate, water, cornstarch, apple, thyme, veal medallions, salt, black pepper, vegetable oil
Taken from www.myrecipes.com/recipe/veal-medallions-with-apple-thyme-sauce (may not work)