|- 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.
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