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Veal Chop with Portabello Mushrooms

By: COOKINGQUEEN75

"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!"

Rate/Review | Read Reviews (43)

What to Drink?
	Pinot Noir
	Italian Amaretto Margaritas

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

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

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 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.
Drizzle with remaining 1 tablespoon olive oil, and serve.