First off - Jstarr, is the recipe you're trying to duplicate chicken served with or over a side of sauteed spinach, or chicken combined with the spinach? I frequently serve "Chicken Piccata" over a bed of garlic-sauteed spinach, so am just wondering if that's what you're talking about. My recipe involves seasoned-floured dredged thin chicken cutlets sauteed in extra-virgin olive oil until done, then "sauced" with the pan juices blended with a dash of dry white wine, juice from one lemon, & a couple of tablespoons of capers. Everything is served on a bed of spinach that's been sauteed with several cloves of chopped garlic.
Second - Radhuni, thank you SO much for that recipe. I LOVE Indian cuisine (in fact, I make my own paneer (cheese) when I have the time), & your recipe is one that's right up my alley. Again - thanks!