Veal or Chicken Piccata

Ingredients:

* 4 tablespoons unsalted butter

* 2 tablespoons olive oil

* 3-4 boneless, skinless chicken breasts; or 3-4 veal cutlets (cut in half)

* salt, to taste

* Freshly ground black pepper, to taste

* 3/4 cup all-purpose flour

* 1 clove garlic, minced

* 1/2 cup chicken broth

* 2-3 tablespoons fresh lemon juice

* 2 tablespoons capers, drained, optional

* 3 tablespoons finely chopped fresh parsley

Instructions:

* In a large skillet or sauté pan, heat the butter and olive oil over medium heat.

* If the chicken breasts are large, cut them in strips or cut them horizontally to make cutlets.

* Put the flour in a shallow bowl

* Sprinkle the chicken or veal cutlets with salt and pepper and coat with the flour. Arrange the chicken or veal in the skillet, and cook until browned and cooked through, turning to brown all sides.

* Remove the chicken or veal to a plate with paper towel, and add the garlic to the pan. Cook for 1 minute.

* Add the chicken broth and the lemon juice. Bring to a boil.

* Add the chicken back to the pan along with capers, if using. Bring back to a boil. Reduce the heat to low, and simmer for 5 minutes.

* Garnish servings with fresh chopped parsley.