Veal Chop with Portabello Mushrooms Recipe
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"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!"
Original recipe yield: 2 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 25 Minutes
- Ready In:
- 40 Minutes
- Servings:
- 2
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Veal Chop with Portabello Mushrooms 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
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Veal Chop with Portabello Mushrooms 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.
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