Rinse the spinach and wilt it in a microwave (3 minutes) or plunge it in a pan of boiling water for 30 seconds. Drain on a colander and, when cool, squeeze as much moisture as you can. Chop it very roughly.
Remove the skin from the chicken fillets and slice it on the diagonal into 10-12 pieces, slightly larger than bite-sized. Sprinkle with salt and pepper and dredge in plain flour.
Heat the oil in a large frying pan. Shake the excess flour off the chicken pieces and fry them on both sides until golden and cooked through. Remove from the pan and keep to one side.
Turn the heat up and pour the wine into the pan, scrape the bottom with a spatula to deglaze. Boil down the wine until there’s hardly any liquid left.
Add the butter to the pan, add the garlic and stir it about for a few seconds. Pour in the cream and boil it down again until the sauce is thick. Add the spinach and toss it in the sauce, then return the chicken to the pan. Make sure everything is warmed through without mixing the three ingredients (chicken, spinach, sauce) too much. Place the spinach on the plates, followed by chicken pieces and spoon the sauce over the chicken.
