1 lb veal scallops (pounded thin) or 1 lb boneless skinless chicken breast (pounded thin)
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.