Ingredients
2
(4- to 5-oz.) veal rib chops (3/4 to 1 inch thick)
1
small onion, thinly sliced, separated into rings
1
garlic clove, minced
1/4
cup dry white wine or chicken broth
1/4
teaspoon dried rosemary leaves, crushed
1/4
teaspoon salt
1/8
teaspoon pepper
3/4
cup sliced fresh mushrooms
1/4
cup nonfat sour cream
1
tablespoon dry white wine or water
Preparation
Spray medium nonstick skillet with nonstick cooking spray. Add veal chops, onion and garlic; cook over medium heat about 2 minutes on each side or until veal is lightly browned.
Stir in 1/4 cup wine, rosemary, salt and pepper. Reduce heat; cover and simmer 8 to 10 minutes or until veal is tender and of desired doneness. Place veal and onions on serving platter; cover to keep warm.
Add mushrooms to same skillet; cook over low heat until hot. Stir in sour cream and 1 tablespoon wine. Cook until thoroughly heated. Pour sauce over veal and onions.
