Veal or Chicken Piccata

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.

3-4 servings