POINTS® value |  3 Servings |  4 Preparation Time |  12 min Cooking Time |  14 min Level of Difficulty |  Easy Unexpected guests? Whip up this dish, simmered with lemon, capers and artichokes, for an impressive meal.

1 sprays olive oil cooking spray
1 pound lean veal loin, boneless chops, four 4 oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/2 cup fat-free chicken broth, reduced-sodium
14 oz canned artichoke hearts, without oil, drained and halved
2 Tbsp capers, drained
2 Tbsp fresh lemon juice
1 tsp dried oregano
4 Tbsp parsley, fresh, chopped
 

1. 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.
    
2. 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.
    
3. Remove from heat and add parsley. Serve hot. Yields about 3 ounces of veal and 1/2 cup of artichoke mixture per serving.