Rosemary brings added flavor.
In a large skillet sauté garlic in olive oil over low heat until translucent. Add 1/4 of the stock, spinach and 1 teaspoon rosemary. Cover and cook until wilted. In medium skillet melt butter over medium heat. Sauté chicken until cooked. Place chicken on top of spinach in large skillet. Mix cornstarch with 3/4 cup stock and wine and add to medium skillet. Put remaining rosemary in pan with broth. Cook until thickened. Pour over chicken and spinach. Top chicken with cheese and melt. Serve with steamed cauliflower drizzled with extra virgin olive oil. Have strawberries for dessert.