1 lb veal scallops or boneless skinless chicken breasts (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)
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.