Veal Medallions with Apple-Thyme Sauce

1 cup dry sherry
1-3/4 cups chicken broth
1/4 cup thawed apple juice concentrate, undiluted
1 tbsp. water
1 1/2 teaspoons cornstarch
1/2 cup chopped Granny Smith apple
1/2 tsp. chopped fresh or 1/8 tsp. dried thyme

VEAL:
4 veal medallions
1/8 tsp. salt
1/8 tsp. white pepper
2 tsp. vegetable oil

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.