Teresa'S Veal -Or-Chicken Piccata

• 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)

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.

veal scallops, flour, salt, olive oil, garlic, white wine, chicken broth, capers, lemon, butter, fresh parsley

Taken from www.food.com/recipe/teresas-veal-or-chicken-piccata-50453 (may not work)