Ingredients
2
2 servings
- •5 tablespoons olive oil, divided
- •1 tablespoon butter
- •2 veal chops
- •1 portobello mushroom, sliced
- •1 ½ cups chicken broth
- •1 ½ teaspoons fresh rosemary, chopped
- •½ cup red wine
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 555
- Carbohydrate: 5g
- Fat: 45g
- Fiber: 1g
- Protein: 22g
- Sugar: 2g
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