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Originally published Tuesday, January 4, 2011 at 3:00 PM

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Recipe: Veal Chop with Mushrooms

Breast of chicken or veal chops can be used to make this recipe.

McClatchy Newspapers

French bistro-style cooking is back in style, and sauteed veal chops with mushrooms is a classic bistro meal. Chicken breasts with or without the bone can be substituted for veal. White meat chicken is cooked when a meat thermometer reads 160 degrees.

Veal Chop with Mushrooms (Cote De Veau A La Forestiere)

Makes 2 servings

Olive oil spray

2 veal chops (7-ounces each), fat removed

Salt and freshly ground black pepper

1/4 pound sliced portobello mushrooms (1 cup)

1 tablespoon flour

1/2 cup fat-free, low-salt chicken broth

1 tablespoon heavy cream

1/8 teaspoon ground nutmeg

1. Spray a nonstick skillet with olive oil spray. The skillet should just big enough to fit the chops in one layer over medium-high heat. Saute the chops for 5 minutes. Turn and salt and pepper the cooked side to taste. Saute the second side 5 minutes. A meat thermometer should read 145 degrees for medium-rare. Remove to a plate and cover with foil or an inverted second plate to keep warm. ( Note: If substituting chicken breasts for the veal the chicken is cooked when a meat thermometer reads 160 degrees.)

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2. Add mushrooms to skillet and sprinkle with the flour. Toss to coat them with flour. Add the chicken broth. Cook 1 minute. The sauce will thicken. Add the cream, nutmeg and salt and pepper to taste. Immediately remove from heat and spoon over the chops.

Per serving: 264 calories (34 percent from fat), 10.1 g fat (3.7 g saturated, 3.6 g monounsaturated), 148 mg cholesterol, 36.7 g protein, 5.0 g carbohydrates, 0.5 g fiber, 305 mg sodium.

Potatoes and Green Beans

Makes 2 servings

1 pound red potatoes, cut into 3/4-inch pieces

1/2 pound green beans, trimmed and cut into 2-inch pieces (about 2 cups)

2 teaspoons olive oil

Salt and freshly ground black pepper

1. Place potatoes in a large saucepan and add cold water to cover. Cover with a lid and boil potatoes 10 minutes. Add the beans and boil 5 minutes more. Drain into a colander. Place in a bowl and add olive oil and salt and pepper to taste. Gently toss to coat potatoes and green beans.

Per serving: 233 calories (19 percent from fat), 5.0 g fat (0.7 g saturated, 3.3 g monounsaturated), no cholesterol, 6.3 g protein, 43.9 g carbohydrates, 7.6 g fiber, 21 mg sodium.

Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" (Dec. 1) and "Mix 'n Match Meals in Minutes for People with Diabetes,"

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