Season the chicken breasts with salt and pepper.
Coat the chicken with all-purpose flour.
Add the chicken to a skillet and brown it on both sides in olive oil.
Add butter, shallots, and garlic to the skillet.
Pour in white wine to deglaze the pan.
Cook the wine down a bit.
Add heavy cream and reduce until thick enough to coat the back of a spoon.
Fold in fresh spinach until just wilted.
Slice the chicken and serve with sauce, garnished with fresh parsley and lemon.
