Place a medium pot of salted water to boil, cook pasta to package instructions. While waiting for water to boil and pasta to cook prepare chicken

Place your choice of flour in a shallow bowl. Generously sprinkle chicken tenders with salt and pepper, then dredge in flour. Set aside

Mince garlic, slice half lemon and juice the other half, grate parmesan

Place medium sized pan on med/high heat. When pan is hot, coat pan with olive oil. When oil is hot but not smoking add chicken tenders

Sauté for 3 minutes or until golden in color, turn and cook other side for 3 minutes (don't forget to start that pasta!)

Remove chicken from pan, place on a plate and cover (don't worry if chicken is not cooked through, we cook it more in a minute)

Turn heat off. Add wine to pan

Turn heat back on to medium, bringing wine to a simmer. Scrape pan with a spatula to loosen any browning and chicken bits.

As wine is simmers, add minced garlic, stir

Simmer for about two minutes, being careful not to burn the garlic, then add broth, butter, 1 tablespoon lemon juice, 4 lemon slices and capers, stir

Return to simmer and add cutlets to pan. Cook for a minute or two on each side. (do not overcook, you don't want sauce to evaporate before chicken is done) Check chicken to be sure it is cooked through and turn off heat.

Place greens in a colander. When pasta is al dente, pour into the colander (do not rinse) drizzle with a little olive oil and toss with a pinch of sea salt

To plate: place pasta and greens on each dish, top with chicken and sauce, garnish with parmesan and pine nuts (if using) and serve