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Veal Medallions With Apple-Thyme Sauce


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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

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