Amazing Chicken

I think everyone probably has that one healthy-reasonably-priced-and-easy-to-make-chicken-in-a-pan recipe.  This is mine.  I adapted it from Epicurious so if you have the money to spend on scallops, the original is here.
Amazing Chicken
olive oil
5 cloves garlic, minced
the zest from one lemon
salt & pepper
1 pound of chicken in strips
1 Tablepoon butter
The juice from one lemon
2 Tablespoons or so of chopped sun-dried tomatoes
1 Tablespoon capers
1 bag pre-washed baby spinach
Coat the bottom of a large pan with olive oil and heat to a medium-high temperature.  Add the garlic and lemon zest for just long enough for it to become aromatic (about 30 seconds).  Add the chicken.  I often use tenders, but slices of breast or thigh works just fine.  Sprinkle the pan with a bit of salt and pepper.  Cook the chicken all the way through.  If you happen to have the skills to get a bit of a golden brown scald on it, even better.  Remove chicken from pan, but keep any leftover juices.
Add the lemon juice to the pan, then melt in the butter.  I recommend at least a little butter for flavor but it's not necessary if you're dead set against it.  If your personal relationship with butter is a good one, feel free to add more.  Once the butter is melted, add in the capers and sun-dried tomatoes.  A little thyme works well in this too if you happen to have it around.  After this sauce is sizzling a bit, add the entire bag of spinach and cover.  Stir periodically to make sure your spinach is covered in the sauce.  You should cook it down so that the spinach has just turned from bright green to something a little darker.  When done well, the spinach will no longer taste like a vegetable but more like a tangy lemon-butter-caper delight.
Serve by itself or over whole wheat noodles or rice. 
<posted on 10.15.12>