Chicken or Veal Piccata

Source: Carpinelli's Family Secrets

3-5 Chicken Breasts or Veal (veal pounded thinly)
1 clove Garlic chopped
1/2 cup Flour
1 tsp. Parsley
1/2 tsp. Salt
Dash Black Pepper
4 Tblsp. Butter
1/2 cup Water
1 Chicken Bouillon Cube crushed
1 Tblsp. Lemon juice
1/4 cup White Wine
1 Lemon sliced.

Coat meat with the mixture of flour, salt, pepper. Heat butter in a large skillet over medium-high heat and brown. Remove the meat and keep the remains of the skillet and reduce heat to low and add water, bouillon, wine, lemon juice & parsley. Bring to a boil, stirring to dissolve bouillon. Return the meat to the skillet and top with lemon slices. Cover and simmer 10-15 minutes. Serve with rice or pasta.