Chicken Piccata

You could use veal in place of the chicken if you like. Serve over pasta or rice. Recipe courtesy of Cooking Light.

1 Tbs. olive oil
4 (6 oz.) skinless, boneless chicken breast halves
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup chicken broth
2 Tbs. dry white wine or water
1 1/2 Tbs. fresh lemon juice
1/4 cup chopped fresh parsley
1 Tbs. capers

1. Heat oil in a large skillet over medium-high heat. Place each chicken breast between 2 sheets of plastic wrap and pound to 1/2 inch thickness using meat mallet or heavy skillet.
2. Sprinkle chicken evenly with salt and pepper. Add chicken to pan and cook 4 minutes on each side or until done. Remove from pan.
3. Add broth, wine, and lemon juice to the pan; reduce heat, and simmer 1 minute. Stir in the parsley and capers. Sppon sauce over chicken and serve.