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Braised Breast Of Veal With Carrots And Thyme

Nutrition per serving    (USDA % daily values)
CAL
617
FAT
64%
CHOL
145%
SOD
45%

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Ingredients for 4 servings

2 tablespoons olive oil

1 pound carrots, sliced diagonally into large pieces

1/4 teaspoon black pepper

1 tablespoon unsalted butter

1/2 teaspoon fine salt

1 3-pound breast of veal

1 cup thinly sliced shallots (3 to 4 large)

1 1/2 cups white wine, divided

6 large sprigs fresh thyme

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