3 lb. veal (or chicken), cut in 1 inch cubes
2-3 tbsp. butter
1/3 c. chopped onion
2 cloves garlic, crushed
Salt and pepper
1/4 c. flour
1/2 c. brandy
3/4 c. broth
3 c. sliced mushrooms
1 can sliced water chestnuts
1 c. heavy cream
Hot cooked buttered noodles

In an ovenproof skillet, brown veal in hot butter. Add onion, garlic, salt and pepper. Cook until tender, about 3 minutes. Blend in flour. Add brandy, ignite. When flame subsides, add broth. Cover and bake 400 degrees for 30 minutes. Remove from oven. Add mushrooms and chestnuts and cream. Cook 5 minutes. Serve over noodles. Garnish with parsley.