In a bowl beat eggs w/ 1/4 cup milk, in another bowl pour 3/4 cup flour.
Heat 1/4 cup butter & 1/4 cup olive oil in a skillet and heat.
Dredge chicken in flour then in egg wash and place directly into skillet above.
Cook each side of chicken until browned and ensure it is cooked all the way through.
If desired, to keep chicken warm, put it into a casserole dish w/ lid in oven on 325 degrees.
Boil water in pot and throw pasta in and cook.
In small skillet pour 1/4 tsp olive oil and heat.
Add 2 ˝ tsp minced garlic (or less if you desire), 2 ˝ tbsp parsley, and desired amount of salt & pepper. Stir on med heat until garlic is slightly browned, then lower heat.
In a new skillet (or drain the one you just used to cook chicken) add 4 tbsp butter and squeeze lemon juice from 1 lemon into pan and boil.
Add ˝ cup chicken broth & 1/4 cup white wine into above skillet to make the “sauce.”
Add the garlic, parsley, and salt & pepper mix from above small skillet into the sauce.
Lower heat halfway and place cooked chicken into skillet w/sauce.
Place desired amount of spinach on top of chicken and mix altogether with sauce.
Finally, place your cooked pasta (you can drain the pasta anytime during preparation. Just place a lid over it to keep warm) onto plate. Put your chicken on top of pasta and pour desired amount of sauce with spinach over each plate. Garnish w/ parsley if desired.