Veal with Tomato and Basil

• Eight 2-ounce veal scaloppine, pounded 1/4 inch thick
• Salt and freshly ground pepper
• Olive oil cooking spray
• 4 medium plum tomatoespeeled, seeded and finely chopped
• 1 3/4 cups low-sodium nonfat chicken broth
• 2 tablespoons veal demiglace (see Note)
• 1/4 cup balsamic vinegar
• 2 tablespoons creme fraiche
• 1/2 cup packed basil leaves, finely chopped

1. Season the veal with salt and pepper.
2. Grease a large nonstick skillet with olive oil cooking spray, and heat.
3. Add as many scaloppine as will fit in a single layer and cook over moderately high heat until lightly browned, about 30 seconds per side; transfer to a plate.
4. Repeat with the remaining scaloppine.
5. Add half the tomatoes to the skillet.
6. Cook over moderately high heat for 2 minutes.
7. Stir in the broth and demiglace and cook for 5 minutes.
8. Add the vinegar; cook 5 minutes longer, stirring occasionally.
9. Whisk in the creme fraiche and cook until reduced by one-third, about 7 minutes.
10. Season with salt and pepper.
11. Add the veal and 1/4 cup of the basil to the skillet and cook over low heat until the meat is warmed through and basted with the sauce.
12. Transfer the veal to a platter or plates and pour the sauce on top.
13. Sprinkle with the remaining tomatoes and basil and serve.

veal scaloppine, salt, olive oil cooking spray, plum, chicken broth, veal demiglace, balsamic vinegar, creme fraiche, basil

Taken from www.foodandwine.com/recipes/veal-with-tomato-and-basil (may not work)