Veal Chop with Portabello Mushrooms

Ingredients

• 1 tablespoon butter 
• 1.5 cups chicken broth 
• 1.5 teaspoons rosemary leaves fresh chopped
• 5 tablespoons olive oil divided
• 1  portabello mushrooms sliced
• 0.5 cup red wine 
• 2  veal loin chops 

Equipment

• frying pan

Directions

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