Bring sherry to a boil in medium saucepan over medium-high heat until reduced to 2 tablespoons (about 8 mins)

Add chicken broth and apple juice concentrate

Cook until reduced to 1 cup (about 12 mins)

Combine water and corn starch in a small bowl.

Add corn starch mixture and bring to a boil.

Cook for 1 minute, stirring constantly.

Remove from heat.

Stir in apple and thyme.

Cover and keep warm.

Sprinkle veal with salt and pepper.

Heat oil in medium skillet over medium-high heat.

Add veal.

Cook 3 mins on each or until lightly browned.

Serve veal with sauce.