Heat the oil and butter in a pan
Add the shallot, ½ the sliced leek and leek tops, saute until softened
Add wine to deglaze then stock and let it simmer for ten minutes
Reduce heat to low, add chicken breasts and cook gently for 10-15 minutes until just done
Set chicken aside
Wilt the spinach in the stock and set aside
Add the cream and bring to a low simmer
Slice chicken and add to bowls with spinach and broth
Garnish with the remaining leek and chilli oil
