Calamari or Chicken Piccata

4 calamari steaks OR 4 boneless, skinless chicken breasts 1 medium onion, chopped 4 cloves garlic, chopped or pressed 4 chopped green onions 2 T olive oil 2/3 cup flour salt & pepper to taste 1 T chopped capers 3 T butter 1/4 cup fresh lime juice 1/4 cup dry white wine

Serves 4 Sauté the onion, garlic and green onion in the olive oil for about 5 minutes or until softened. Remove from skillet and set aside. If using chicken breasts, place them between two sheets of plastic wrap or waxed paper and pound them flat with a board or rolling pin. Mix together flour, salt and pepper (use more salt and pepper than you would normally season with). Dredge chicken or calamari steaks into flour. Sauté in butter for about 3-4 minutes per side or until lightly browned. Add the onion mixture back to the pan. Increase heat to high and add capers, wine and lime juice. Sauté for a minute or two while mixing and serve.