To prevent the apple from turning brown, chop it while the sauce is cooking down. After that step, this recipe comes together rather quickly.
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
4 (2-ounce) veal medallions
1/8 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons vegetable oil
How to Make It
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.
Veal is sickening: baby animals confined so that their muscles get so weak they can't even move and fed only milk so that they literally stand in pools of their poo all day. Truly, there is no hope for humanity. For shame, Cooking Light.
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