Ingredients:
1 lb veal scallops (pounded thin) or 1 lb boneless skinless chicken breasts ( 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 lemons, peeled with pith removed,sliced thin
2 tablespoons butter
4 tablespoons fresh parsley (optional)
Directions:
Dust veal/chicken with flour.
Season with salt/pepper.
Saute in oil until lightly browned (2-3 minutes).
Remove meat from pan and keep warm.
Add garlic, saute 1 minute.
Add broth and wine, bring to a boil.
Reduce to 1/3 cup.
Stir in capers and lemon slices.
Return to boil and add butter and parsley.
Add meat back to pan and warm through.
Serve with pasta or rice-garnish with parsley and lemon slices if desired.
Servings: 3-4
Time preparation: 5 min.
Time total: 15 min.