Veal Chop with Portabello Mushrooms |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Serve with a side of pasta and they'll think they're in Italy! Ingredients:
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 wine |
Directions:
1. Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
2. Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, 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.
3. Drizzle with remaining 1 tablespoon olive oil, and serve.
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