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Sauteed Cubed Veal in Cream Sauce

1 1/2 pounds lean veal, cut into 1/2 inch cubes
Salt and freshly ground pepper
4 tablespoons peanut or vegetable oil, divided
4 tablespoons butter, divided
3 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup heavy cream
2 teaspoons finely chopped fresh parsley
1 teaspoon finely chopped fresh tarragon
1/2 teaspoon finely chopped chives

1. Sprinkle veal cubes with salt and pepper to taste.
2. Heat 2 tablespoons oil in a large, heavy skillet and when hot, add half the meat. Do not crowd the meat. Cook over medium-high heat, stirring, until the meat is lightly browned on all sides. Remove from pan and place in a bowl. Repeat with remaining oil and veal cubes.
3. Melt 2 tablespoons butter in the skillet, add the shallots, saute briefly. Add the wine and cook until reduced by half, stirring occasionally.
4. Add the cream and simmer for 2 minutes. Return meat and any accumulated juices to skillet, mix well. Heat thoroughly. Swirl in the remaining butter. Sprinkle with the parsley, tarragon, and chives.

Makes 4 servings.