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. 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. 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. 3 Drizzle chops with remaining 1 tablespoon olive oil to serve.

Nutrition per serving