Veal Chop with Portabello Mushrooms


5 tablespoons olive oil, divided   - 1 1/2 cups chicken broth
1 tablespoon butter   - 1 1/2 teaspoons fresh rosemary, chopped
2 Veal Chops Item #5254   - 1/2 cup red wine
1 portobello mushroom, sliced  


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.
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.
3. Drizzle with remaining 1 tablespoon olive oil, and serve.

Orders containing wine are fulfilled under the licensees of WTN Cellars, or instate licensee and are subject to applicable wine taxes. Must be 21 years or older to purchase wine.