Teresa's Veal -or-Chicken Piccata

A quick,easy,light and classy dish-tastes like you spent hours in the kitchen! Great for romantic dinner, celebrations, or dinner party.

• Ready In: 15 mins
• Serves: 3-4

Ingredients

• 1  lb  veal scallops (pounded thin) or 1  lb boneless skinless chicken breast (pounded thin)
•  flour
•  salt and pepper
• 3  tablespoons olive oil
• 3  cloves garlic (minced/crushed)
• 1⁄2 cup dry white wine
• 1⁄2 cup chicken broth
• 3  tablespoons capers (optional)
• 1  lemon, peeled with pith removed,sliced thin
• 2  tablespoons butter
• 4  tablespoons fresh parsley (optional)

Directions

1. Dust veal/chicken with flour.
2. Season with salt/pepper.
3. Saute in oil until lightly browned (2-3 minutes).
4. Remove meat from pan and keep warm.
5. Add garlic, saute 1 minute.
6. Add broth and wine, bring to a boil.
7. Reduce to 1/3 cup.
8. Stir in capers and lemon slices.
9. Return to boil and add butter and parsley.
10. Add meat back to pan and warm through.
11. Serve with pasta or rice-garnish with parsley and lemon slices if desired.