Chicken or Pork Picatta and Spinach

My Substitutions/Changes: ~1lb Thin sliced chicken Double or Triple :) the garlic 3 servings instead of 4 Weight watchers recipe: 5 points if 4 servings, 7 points if 3 servings Ingredients 3 Tbsp all-purpose flour 1 tsp table salt, divided 1/2 tsp black pepper, freshly ground, divided (or less to taste) 1 pound(s) lean pork tenderloin, trimmed, cut into 16 thin slices 2 1/2 tsp olive oil, divided 3/4 cup(s) canned chicken broth, reduced-sodium 1/4 cup(s) fresh lemon juice 2 tsp cornstarch 2 tsp butter 1 Tbsp capers, drained 1/2 tsp minced garlic 12 oz spinach, baby-variety Instructions In a small bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; sprinkle over both sides of pork, shaking off excess. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork (in 2 batches if necessary) and cook until just cooked through and golden, about 1 1/2 minutes per side; set aside on a serving plate and cover to keep warm. In a cup, whisk together broth, lemon juice, cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended. Pour into same skillet and whisk to combine with pan drippings; simmer until slightly thickened, about 1 minute. Remove skillet from heat; stir in butter until melted. Stir in capers and spoon over pork; cover to keep warm. Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add spinach to skillet in batches, tossing mixture and adding more spinach as some of it cooks down. Cook, tossing, until wilted and tender, about 2 minutes. Sprinkle with remaining 1/4 teaspoon salt, a pinch of pepper and serve with pork. Yields 4 slices pork, about 3 tablespoons sauce and 1/2 cup spinach per serving.