3 chicken breasts, skinned, boned, and cut into 1 inch pieces
1/4 c. chopped garlic
1/4 lb. butter
1/2 c. olive oil
1/2 c. chicken stock
2 oz. white wine
2 pinches white flour
1/2 c. fresh grated Parmesan cheese
1/8 c. chopped parsley
3 bunches fresh leaf spinach, stems trimmed
1 sm. pkg. spaghetti noodles (semolina)

Dust chicken chunks in flour lightly. Melt butter and olive oil until hot. Add garlic and let simmer approximately 1 minute. Add chicken and brown on both sides, 2 to 3 minutes (high heat). Remove chicken from pan and place in 300 degree oven. Deglaze pan with wine and chicken stock. Reduce by 1/4, add 1/4 stick butter if needed. Take chicken from oven and put into sauce. Reduce heat to medium. Coat chicken in sauce and tighten with a few pinches of flour, stirring with spoon. Cook spaghetti noodles in boiling water. Stem spinach and cook only 2 minutes. When chicken and sauce reach the consistency of a basic cream sauce, it's ready to serve. On large platter, arrange half spinach and half pasta. Pour chicken and sauce over noodles and spinach. Top with parsley. Serve with French bread.