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Big House Chicken  Française        2    cups flour        1/2  teaspoon  salt        1    teaspoon fresh-ground black pepper        6    eggs        1/2  cup sour  cream        1/4  cup minced parsley, divided        1/2  cup,  plus 2 tablespoons butter        1/4  cup extra virgin olive oil        6    pounds boneless skinless chicken breasts        1    cup white cooking wine        1/4 cup  lemon juice        3    pounds  fresh spinach, trimmed of stems        1/2 cup  minced fresh garlic        1    pound Colby or Jack cheese, grated Preheat the oven to 400°, and lightly  butter a large casserole dish. In a large bowl, combine the flour with the salt and pepper. In another large bowl, combine the eggs, sour  cream, and 1/8 cup of the parsley. In a large frying pan, melt 2 tablespoons of the butter with 2 tablespoons of the olive oil, over a medium-high flame. Place each chicken breast first in the flour mixture, patting the chicken to cover completely. Next, dip each chicken breast into the egg mixture, and carefully place into the hot butter/oil mixture. Carefully saut the chicken breasts for about 4-6 minutes per side, or until golden brown and just cooked through. Do not over-crowd the pan, sauté the chicken in batches of 4-6 and add a little more oil/butter as necessary. Set the cooked  chicken breasts aside on a large plate. When all the chicken breasts have been cooked, increase the heat to high and add the white wine. Cook, stirring constantly, to dissolve all the tasty bits in the pan. Reduce heat to medium-high, and cook stirring  occasionally, for 5 minutes or until reduced by half. Reduce heat to medium, add the lemon juice, and  the remaining parsley and butter. Cook for about 2 minutes. Remove mixture from  heat and set aside. In a large sauce pan, heat the remaining olive oil over a medium-high flame. Add the garlic, and sauté until tender and just beginning to turn golden brown. Add the spinach and cook, tossing constantly,  until just wilted. Do not overcook. In the bottom of the prepared casserole dish,  arrange the spinach in an even layer. Arrange the cooked chicken breasts on top of the spinach. Sprinkle each chicken breast with some of the  grated cheese. Bake uncovered, at 400 degrees until the cheese  has melted and is hot throughout. Pour the wine/lemon juice mixture evenly over  each breast. Serve immediately. Serves: 10-12 people or 6-8 hungry firefighters