Veal Chops with Portabello Mushrooms Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 tablespoons - Butter
  • 2 whole - Veal Chops
  • 1 - Portabello Mushroom, Sliced
  • 1 1/2 cups - Chicken Broth
  • 1 1/2 teaspoons - Fresh Rosemary, Chopped
  • 1/2 cups - Red wine
  • 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.

    Brief Description

    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!"

    Main Ingredient:

    Veal Chops

    Category:  Main Dish

    Cuisine:  Italian

    Prep Time: 15 min
    Cook Time: 25 min

    Notes

    Obviously you can double, triple or quadruple the recipe if you’re really hungry, want leftovers or are having Ross and Jane over for dinner!

    Source

    Aunt Caren

    Posted By:

    elizabethjane

    Posted On:

    June 24, 2018

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