Preheat oven to 250º or to “Keep Warm”. Cook spaghetti according to package directions.

Butterfly & slice chicken breasts in half to 3/8 to 1/2 inch thick. Place chicken breast in a ziplock bag and pound thin with a meat tenderizer

Mix together the flour, salt and pepper . Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture.

Heat non-stick skillet over medium and add 1 tbsp of butter and 1 tbsp of vegetable oil

Cook chicken breast until brown on both sides and remove from the pan. (about 3-4 min per side) Move chicken to rimmed baking sheet and cover with foil. Place in oven to keep warm or on a warm serving platter.

Reduce heat slightly on skillet and add spinach, 3 Tbsp butter, and salt. Saute spinach until it wilts and remove from pan and set aside.

Add wine to the pan and scrape up any browned bits to mix with the wine

Add chicken stock, 3 tbsp butter, garlic and lemon juice to the pan. Stir until butter melts then add parsley, capers and Lemon slices. Raise heat until the mixture begins to bubble and thicken slightly. Remove from heat.

Drain pasta and place in large bowl. Add olive oil, red pepper flakes and Parmesan cheese. Toss to coat.

On serving plate add 1 cup coated spaghetti. Next to spaghetti, lay down 1/2 cup cooked spinach and a spoonful of chicken stock mixture. Top spinach with 2 chicken cutlets. Spoon sauce with capers, parsley and lemon slides over top of chicken and serve.