1 1/2 tb Butter
1/2 ts Shallots
1 1/2 tb Oil
6    Thinly sliced veal cutlets
Or halved chicken breasts
5 tb Brandy
1    Can cream mushroom soup
2/3 c  Milk
1    Tart apple peeled sliced
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.