Veal Chops With Porcini, Marsala And Rosemary Sauce

• 1/4 oz dried porcini mushrooms
• 4 None veal chops (4-5 oz each)
• 1 tbsp butter
• 1 None shallot, finely chopped
• 1 tbsp fresh rosemary leaves
• 1/4 cup marsala
• 1/2 cup light cream

1. Place mushrooms in small heatproof bowl and cover with boiling water. Let stand for 20 mins; drain. Discard stems; slice caps thinly.
2. Meanwhile, cook veal in heated, oiled large skillet on medium-high heat until cooked to desired doneness. Cover to keep warm.
3. Melt butter in small skillet on medium heat. Cook shallot, stirring, until soft. Add mushrooms, rosemary and marsala; bring to a boil. Reduce heat to low; simmer, uncovered, for 3 mins.
4. Add cream to pan; bring to a boil. Reduce heat to low; simmer, uncovered, for 3 mins, or until sauce has reduced by half. Serve over veal.

porcini mushrooms, veal chops, butter, shallot, rosemary, marsala, light cream

Taken from recipes-plus.com/api/v2.0/recipes/32241 (may not work)