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Season chicken breasts on both sides with salt and pepper.
Place flour on a medium plate. Dredge each chicken breast with flour, patting off any excess.
Heat a large skillet with high sides to medium-high heat. Add one tablespoon butter and olive oil. Once the butter has melted, add the chicken breasts. Sear until golden brown, about 3-4 minutes. Flip and sear until brown, another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate. (The chicken will not be fully cooked at this point--it will finish cooking in a later step.)
Add the remaining ½ tablespoon butter to the pan. Lower heat to medium, and add peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful to not burn the garlic.
Add wine. Bring it up to a boil, and then reduce to a simmer. Simmer until reduced by half. Once the wine has reduced, pour in the cream. Again, bring the cream and wine up to a boil and then reduce to a simmer.
Add the chicken back to the sauce, cover and cook until the chicken is cooked through (it should reach an internal temperature of 160℉).
Once the chicken is cooked, add in the spinach. Shut the lid and simmer for another 1-2 minutes. Remove the lid and toss the spinach with the chicken and sauce until completely wilted. Season to taste with salt and pepper.