Veal Chop with Portabello Mushrooms recipe

2 servings

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

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.