Veal with Whipped Parsnips and Mushroom Cream Sauce

• 2 tablespoons (1/4 stick) butter
• 8 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced
• 2 cups chicken stock or canned low-salt chicken broth
• 1/2 cup whipping cream
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon whole grain Dijon mustard
• 4 8-ounce veal rib chops (each 1 1/4 inches thick), boned
• Whipped Parsnips

1. Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
2. Add mushrooms and saute until tender, about 8 minutes.
3. Add chicken stock.
4. Boil until mixture is reduced to 1 1/4 cups, about 12 minutes.
5. Stir in whipping cream, parsley and mustard.
6. Season sauce with salt and pepper.
7. Meanwhile, sprinkle veal chops with salt and pepper.
8. Melt remaining 1 tablespoon butter in another heavy large skillet over medium-high heat.
9. Add veal and cook to desired doneness, about 4 minutes per side for medium-rare.
10. Spoon Whipped Parsnips onto 4 plates.
11. Place veal chops atop parsnips.
12. Spoon sauce around parsnips and serve.

butter, mushrooms, chicken stock, whipping cream, parsley, whole grain dijon mustard, chops

Taken from www.epicurious.com/recipes/food/views/veal-with-whipped-parsnips-and-mushroom-cream-sauce-5351 (may not work)