Saute chicken until lightly brown in a large sauce pan lightly sprayed with vegetable oil. Add carrot, celery, onion, squash, oregano and marjoram. When vegetables start to brown, add tomato paste, stir and sprinkle flour over the top. Continue to saute so that the flour browns slightly. Add stock and brandy, bring to a simmer and cook 20-30 minutes. Toss in chopped greens just before serving. Season with salt and white pepper.
