Pan-Seared Veal With Capers, Lemon And Artichokes

Recipe Ingredients

1		Olive oil cooking spray
		= (5 one-second sprays per serving)
1 lb	454g / 16oz	Lean veal loin boneless chops - four 4 oz pieces
1/8 teaspoon	0.6ml	Table salt - or to taste
1/8 teaspoon	0.6ml	Freshly-ground black pepper - or to taste
1/2 cup	118ml	Reduced-sodium fat-free chicken broth
14 oz	397g	Canned artichoke hearts without oil - drained, halved
2 tablespoons	30ml	Capers - drained
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Dried oregano
4 tablespoons	60ml	Chopped fresh parsley

Recipe Instructions

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Season both sides of veal chops with salt and pepper. Add veal to hot pan and cook until golden brown, about 2 minutes per side.

Add broth, artichoke hearts, capers, lemon juice and oregano to pan, and bring to a simmer. Simmer until veal is cooked through, about 8 to 10 minutes.

Remove from heat and add parsley. Serve hot.

This recipe yields 4 servings; about 3 ounces of veal and 1/2 cup of artichoke mixture per serving.

Points® Value: 3

Source:
Weight Watchers at http://www.weightwatchers.com

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