Veal Medallions with Apple-Thyme Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
To prevent the apple from turning brown, chop it while the sauce is cooking down. After that step, this recipe comes together rather quickly. Ingredients:
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 |
Directions:
1. 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.
2. 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.
|
|