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Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken with ¼ teaspoon each salt and pepper. Add to the pan and cook, turning once, until just cooked through, 5 to 7 minutes. Transfer to a plate and tent with foil to keep warm.
Reduce heat to medium. Add the remaining 1 tablespoon oil, shallot and garlic to the pan. Cook, stirring, until fragrant, about 30 seconds. Add wine, scraping up any browned bits. Add spinach in batches and cook, stirring often, until wilted, 3 to 5 minutes. Whisk cream, cornstarch and the remaining ¼ teaspoon each salt and pepper in a measuring cup. Stir into the spinach and cook until thickened, about 2 minutes more. Serve with the chicken.