1 1/2 tablespoon butter
1/2 hallots
1 1/2 tablespoon oil
1 can cream mushroom soup
6 each thinly sliced veal cutlets
2/3 cup milk
1 single or halved chicken breasts
1 each tart apple peeled sliced
5 tablespoon brandy
1 single 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.

Yield: 4 servings