Start by combining the salt, pepper and flour to make a dredge mixture.

Coat each chicken lightly in the flour mixture.

Warm the oil in a skillet over medium-high heat and sautéing the floured chicken breasts, about 3-4 minutes on each side, until crispy and browned. Set aside.

In the same skillet, lower the heat to medium and cook minced shallot and onion until they are fragrant and translucent.

Next stir in the white wine making sure to scrape up all the browned bits in the pan. Then stir in the half n half and simmer for 3-4 minutes giving an occasional stir.

Add spinach leaves until they are thoroughly wilted. Add salt and pepper if needed.

Place the chicken breast back in the sauce and spinach to rewarm and simmer for 5 minutes on low. Serve warm, garnish if desired and enjoy.