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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!
Ingredients
- 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
Directions
Step 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.
Step 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.
Step 3
Drizzle with remaining 1 tablespoon olive oil, and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 555 | |
| % Daily Value * | |
| Total Fat45g | 58% |
| Saturated Fat10g | 51% |
| Cholesterol98mg | 33% |
| Sodium838mg | 36% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 3% |
| Total Sugars2g | |
| Protein22g | |
| Vitamin C0mg | 1% |
| Calcium28mg | 2% |
| Iron2mg | 8% |
| Potassium602mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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