8 ounces veal scallops
 2 tablespoons (1/4 stick) butter
 1 large garlic clove, pressed
 1/4 cup dry white wine
 1/4 cup canned low-salt chicken broth
 1 1/2 tablespoons capers, drained
 Season veal with salt and pepper. Melt 1 tablespoon butter in heavy large
 skillet over medium-high heat. Add veal and cook until tender, about 30
 seconds per side. Transfer veal to platter and keep warm.
  Add garlic to skillet and saute 30 seconds. Add wine and boil until wine is
 reduced to glaze, about 2 minutes.
 Stir in broth and capers. Simmer until mixture is reduced to 1/4 cup, about
 2 minutes. Whisk in remaining 1 tablespoon butter and pour sauce over veal.