Veal Chop with Portobello Mushrooms
Description
This veal chops with portobello mushrooms recipe is complemented by a rosemary and red wine reduction. Quick and easy, it's sure to impress any guest.
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. 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.