Veal Chop with Portabello Mushrooms

Makes 2 servings
5 tablespoons olive oil, divided

1 tablespoon butter

2 veal chops

1 portobello mushroom, sliced

1 1/2 cups chicken broth

1 1/2 teaspoons fresh rosemary, chopped

1/2 cup red wine
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Directions

Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat.
Cook chops until browned, takes about 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, raise 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.
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