Veal Chop with Portabello Mushrooms Recipe

Ingredients
<br>- 5 tablespoons olive oil, divided
<br>- 1 tablespoon butter
<br>- 2 veal chops
<br>- 1 portobello mushroom, sliced
<br>- 1 1/2 cups chicken broth
<br>- 1 1/2 teaspoons fresh rosemary, chopped
<br>- 1/2 cup red wine
<br><p></p>Directions
<br>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.
<br>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.
<br>step 3: Drizzle with remaining 1 tablespoon olive oil, and serve.
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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
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.

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