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1
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour.
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2
Melt 2 tablespoons of butter in a heavy large skillet over medium heat.
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3
Add the chicken and cook until brown, about 5 minutes per side.
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4
Transfer the chicken to a plate and tent with foil to keep it warm.
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5
Melt 2 tablespoons of butter in the same skillet over medium heat.
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6
Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute.
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7
Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.
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8
Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes.
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9
Stir in the parsley.
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10
Season the sauce, to taste, with salt and pepper.
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11
Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
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12
Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat.
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13
Add the spinach and saute until heated through.
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14
Season the spinach, to taste, with salt and pepper.
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15
Arrange the spinach over a platter.
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16
Place the chicken atop the spinach.
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17
Pour the sauce over and serve.
