Ingredients
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flour
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salt and pepper
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3 tablespoons olive oil
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3 cloves garlic (minced/crushed)
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1/2 cup dry white wine
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1/2 cup chicken broth
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3 tablespoons capers
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1 lemon, peeled with pith removed,sliced thin
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2 tablespoons butter
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4 tablespoons fresh parsley
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1 lb veal scallops (pounded thin) or 1 lb boneless skinless chicken breast (pounded thin)
Instructions
- 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.