Recipe modified from http://okilleatthat.tumblr.com/post/18609389602/chicken-piccata
Makes 4 servings

Ingredients

• NUTRITION FACTS
  Per serving
  Calories 389	% Daily Value*
  Total Fat 23 g	36 %
  Saturated Fat 8 g	42 %
  Monounsaturated Fat 10 g	-
  Polyunsaturated Fat 3 g	-
  Trans Fat 0 g	-
  Cholesterol 76 mg	25 %
  Sodium 459 mg	19 %
  Potassium 502 mg	14 %
  Total Carbohydrates 17 g	6 %
  Dietary Fiber 2 g	6 %
  Sugars 3 g	-
  Protein 28 g	56 %
  Vitamin A	37 %
  Vitamin C	63 %
  Calcium	5 %
  Iron	10 %
  * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

  2 large lemons
• Boneless, skinless chicken tenderloins or cutlets (about 1-1/2 pounds)
• Salt and ground black pepper
• 1/2 cup unbleached all-purpose flour
• 4 tablespoons canola oil
• 1 small garlic clove, minced (about 1 teaspoon)
• 1 cup chicken stock or canned low-sodium chicken broth
• 2 tablespoons small capers, drained
• 3 tablespoons unsalted butter, softened
• 2 cups fresh spinach
• 2 ounces goat cheese (or feta cheese)
• 1 cup sliced strawberries
• Handful of slice almonds
• Extra virgin olive oil
• Balsamic vinegar

Directions

1. Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200°F.
2. Halve one lemon pole to pole. Trim ends from one half and cut crosswise into slices an eighth to a fourth inch thick; set aside. Juice remaining half and whole lemon to obtain a fourth a cup juice; reserve.
3. Divide spinach between four plates and top with strawberries, cheese, and almonds. Set aside.
4. Sprinkle both sides of cutlets with salt and pepper. Measure flour into pie tin or shallow baking dish. Working one cutlet at a time, coat with flour, and shake to remove excess.
5. Heat heavy-bottomed 12-inch skillet over medium-high heat until hot, about two minutes; add two tablespoons oil and swirl pan to coat. Lay half of chicken pieces in skillet. Sauté cutlets, without moving them, until lightly browned on first side, two to two and a half minutes. Turn cutlets and cook until second side is lightly browned, two to two and a half minutes longer. Remove pan from heat and transfer cutlets to plate in oven. Add remaining two tablespoons oil to now-empty skillet and heat until shimmering. Add remaining chicken pieces and repeat.
6. Add garlic to now-empty skillet and return skillet to medium heat. Sauté until fragrant, about 10 seconds for garlic. Add stock or broth and lemon slices, increase heat to high, and scrape skillet bottom with wooden spoon or spatula to loosen browned bits. Simmer until liquid reduces to about a third a cup, about four minutes. Add lemon juice and capers and simmer until sauce reduces again to a third a cup, about one minute. Remove pan from heat and swirl in butter until butter melts and thickens sauce; swirl in parsley. Spoon sauce over chicken and serve immediately.
7. Drizzle salad with olive oil and balsamic vinegar. Serve alongside chicken.