Scallopine in Lemon-Caper Sauce

INGREDIENTS

• Veal scallopine (or boneless chicken breast)
• salt, pepper and flour
• 2 med. lemons
• 6 Tbsp. olive oil
• 6 Tbsp. butter
• 2 cloves garlic – minced
• 1/4 C. capers (drained)
• 1/2 C. dry white wine
• 1 C. chicken broth
• 2 Tbsp. chopped parsley

INSTRUCTIONS

Squeeze juice from 1 1/2 lemons, set aside. Cut remaining lemon half into thin slices, set aside. Pound meat to 1/4″ thickness. Season with salt and pepper then dredge in flour. In large skillet heat 3 Tbsp. olive oil and 2 Tbsp. butter. Over medium heat cook as many of the scallopine as will fit in the pan without touching. When browned on both sides remove and drain on paper towels. Repeat with remaining scallopine. When finished, wipe out skillet with paper towels, then add remaining butter and oil. Heat at moderate temperature. Add garlic, lemon slices and capers, cook 4 minutes. Add wine and lemon juice, bring to a vigorous boil. Cook until reduced by half. Add chicken broth and return to boil. Cook 5 minutes. Reduce heat and return scallopine to the pan, add parsley. Serve with pasta.

Recipe by Diane