Veal with Blackerry Sauce

Ingredients

• 6 loin veal chops (about 1 inch thick), trimmed
• 1/4 cup all-purpose flour
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons safflower oil
• 5 large shallots, chopped
• 2 small carrots, shredded
• 1/2 cup dry Chardonnay wine or 1/4 cup white grape juice
• 1 cup chicken broth
• 1 cup frozen blackberries, thawed

Directions

• 1
  Preheat the oven to 325ºF.
• 2
  Coat veal with flour. Heat butter and safflower oil in a large ovenproof skillet over medium-high heat. Cook veal in hot butter mixture until browned on both sides, about 3 to 4 minutes per side. Transfer to a plate.
• 3
  Sauté the shallots and carrots in the skillet drippings, stirring continually, for 2 minutes. Add wine. Cook until bubbly, about 2 minutes. Stir in broth.
• 4
  Return veal to skillet; baste with broth mixture; cover. Bake for 1 hour. Transfer the veal to a serving platter; keep warm.
• 5
  Cook the broth mixture over high heat, stirring frequently, for 2 minutes. Add blackberries. Cook until slightly reduced, about 2 minutes. Spoon sauce over chops. Serve hot.