Veal Ala Aux Chatagne Recipe

• 3 pound veal (or possibly chicken), cut in 1 inch cubes
• 2-3 tbsp. butter
• 1/3 c. minced onion
• 2 cloves garlic, crushed
• Salt and pepper
• 1/4 c. flour
• 1/2 c. brandy
• 3/4 c. broth
• 3 c. sliced mushrooms
• 1 can sliced water chestnuts
• 1 c. heavy cream
• Warm cooked buttered noodles

1. In an ovenproof skillet, brown veal in warm butter.
2. Add in onion, garlic, salt and pepper.
3. Cook till tender, about 3 min.
4. Blend in flour.
5. Add in brandy, ignite.
6. When flame subsides, add in broth.
7. Cover and bake 400 degrees for 30 min.
8. Remove from oven.
9. Add in mushrooms and chestnuts and cream.
10. Cook 5 min.
11. Serve over noodles.
12. Garnish with parsley.

veal, butter, onion, garlic, salt, flour, brandy, broth, mushrooms, water chestnuts, heavy cream, noodles

Taken from cookeatshare.com/recipes/veal-ala-aux-chatagne-21550 (may not work)