Season chicken with salt and pepper.
Coat chicken in almond flour.
Pan-fry chicken until crispy and golden.
In the same skillet, melt 2 tbsp butter.
Sauté shallots and garlic.
Add white wine (or chicken stock) to deglaze the pan.
Stir in cream and let it thicken into a silky sauce.
Wilt fresh spinach right in the sauce.
Nestle the chicken back in the sauce.
Top with parmesan and parsley.
