veal chop with portabello mushrooms

Ingredients

• Servings: 2
• 5 tablespoons olive oil, divided
• 1 tablespoon butter
• 2 veal chops
• 1 portobello mushroom, sliced
• 1 1/2 cups chicken broth
• 1 1/2 teaspoons fresh rosemary, chopped
• 1/2 cup red

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. cook chops until browned, 2 to 3 minutes per side.
• once browned, stir in mushrooms and cook for 1 minute. add chicken broth and rosemary; cover, and simmer 10 minutes. stir in red , increase heat, and cook, uncovered, until sauce is reduced by half. veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
• drizzle with remaining 1 tablespoon olive oil, and serve.