I found then when hunting for new Chicken recipes

Stimulus Package Chicken Cutlets with Lemon, Orzo, and Spinach

Serves 4
1 1/2 cups orzo cooked according to package directions
1/2 cup extra virgin olive oil
One 10 ounce package frozen chopped spinach, thawed and well squeezed
4  skinless boneless chicke breast halve
1/4 cup flour
1/2 teaspoon fine sea salt
Grinding coarse black peppe
2 tablespoons unsalted butter
2 tablespoons minced onion
2 tablespoons capers in salt, well rinsed and minced
1/2 cup white  wine
1/2 cup f resh lemon juice
2 tablespoons lemon zest
4 tablespoons fresh minced parsley
2/3 cup grated Parmigiano Reggiano cheese

Combine the cooked orzo with 1/4 cup of the olive oil. Stir in 1/4 cup of the lemon juice. Salt to taste. Stir in the chopped spinach and 1/2 cup of cheese. Cover, set aside and keep warm. Or make ahead and reheat in the microwave when ready to serve.

Place each piece of chicken between two sheets of wax paper and use a meat pounder to thin them to about 1/4 inch thickness.  Mix the flour, salt, and pepper together on a dish and dip each breast into the flour mixture, coating well on both sides and shaking off the excess. Set aside.

Heat remaining olive oil l in a large non stick skillet and brown the chicken, adding more olive oil as needed. Transfer them to a dish as they brown and set aside.

Add the butter to the pan and stir in the onion.  Coo****il the onion wilts down, about 3 minutes.  Add the capers and cook 1 minute. Stir in the wine, raise the heat to high and cook 3 minutes, stirring frequently. Stir in lemon juice and zest and cook over medium heat until the sauce thickens slightly.

Return the chicken cutlets to the pan and heat gently until hot

Make a bed of the orzo mixture on a serving platter. Place the chicken breasts over the orzo  and pour the sauce over the top. Sprinkle on the remaining cheese and serve. Spring has arrived!