This quick, delicious veal chop with portobello mushrooms recipe will impress any guest and is so easy to throw together. Serve it with a side of pasta, and everyone will think they're in Italy!
Ingredients
- 5 tablespoons olive oil , divided
- 1 tablespoon butter
- 2 veals chops
- 1 portobello mushroom , sliced
- 1.5 cups chicken broth
- 1.5 teaspoons chopped fresh rosemary
- 0.5 cups red wine
Instructions
-
1
Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Add veal chops; cook until browned, 2 to 3 minutes per side.
-
2
Add mushrooms; cook 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat; cook, uncovered, until sauce is reduced by half. Remove veal chops at any time to prevent over cooking, then returned to the skillet during the final 1 minute of cooking.
-
3
Drizzle chops with remaining 1 tablespoon olive oil to serve.
Nutrition Facts
Per serving
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