CHEF JEFF — ONE BYTE AT A TIME: Veal Chop with Mushrooms

This dish is simple enough for a quick dinner any time.

Veal Chop with Mushrooms

Olive oil spray

2 7-ounce veal chops, fat removed

Salt and freshly ground black pepper

¼ pound sliced portobello mushrooms (1 cup)

1 tablespoon flour

½ cup fat-free, low-salt chicken broth

1 tablespoon heavy cream

1/8 teaspoon ground nutmeg

Heat nonstick skillet that fits chops in one layer over medium-high heat. Spray with olive oil. Saute for 5 minutes. Turn and salt and pepper cooked side. Saute second side 5 minutes. Meat thermometer should read 145 degrees for medium-rare. Remove to plate. Cover with foil or inverted plate to keep warm. Add mushrooms to skillet. Sprinkle with flour. Toss to coat with flour. Add chicken broth. Cook 1 minute. Sauce will thicken. Add cream, nutmeg and salt and pepper to taste. Immediately remove from heat. Spoon over chops.

Yield: Serves 2.

Note: You can substitute chicken breasts for veal.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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