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Trim the chicken breast of any extra fat or skin and pat dry with a paper towel. In a pie pan mix the salt, pepper, flour, and the Parmesan cheese. Coat the chicken breast with the flour mixture.
Place a 10-inch skillet over medium-high heat and add the olive oil. Shake off the excess flour mixture from the chicken breasts and carefully place in a single layer into the hot pan. Cover the pan partially and allow the chicken to brown on one side.
Turn the chicken over and reduce the heat to medium-low. Cook, partially covered, until the chicken is browned on the other side and reaches 165°F internal temperature.
Turn the chicken over one more time, if needed, to finish cooking and achieve uniform browning on both sides. Transfer the chicken to a plate and set aside.
Add the shallots and garlic to the pan and sauté until they are aromatic, being careful not to brown, add a tablespoon of water if they begin to brown. Add the spinach and stir until wilted. Pour in the heavy cream and a dash of salt & pepper. Simmer the sauce until it has reduced by about half. Taste the sauce and season with salt & pepper if needed.
Serve the chicken with topped with the sauce.