Veal Chop with Portabello Mushrooms

A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Veal chops and portobello mushrooms, beautifully complemented by a rosemary and red wine reduction. Serve with a side of pasta and they'll think they're in Italy.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 555 Calories

Ingredients

• 1 tablespoon butter
• 1 ½ cups chicken broth
• ½ cup red wine
• 5 tablespoons olive oil, divided
• 2 veal chops
• 1 portobello mushroom, sliced
• 1 ½ teaspoons fresh rosemary, chopped

Recipe Instructions

Step 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.

Step 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.

Step 3

Drizzle with remaining 1 tablespoon olive oil, and serve.