Season chicken breasts to taste with salt and pepper. Coat (dredge) in flour and set aside.
Grate shallot(s) and press garlic and set aside.
Heat oil over medium-high in a cast iron or heavy bottomed skillet. Sear chicken until golden brown on both sides, about 8 minutes each turn. The chicken should read 165°F on an instant read thermometer. If using high-quality, organic chicken, feel free to heat chicken to the "chef's temperature" of 155°F, if you are comfortable. Keep in mind the chicken will continue to poach in the white wine in the following steps.
Reduce heat to medium and add butter, garlic, and shallots. Cook, stirring frequently, about 3 minutes. Add wine, scraping up any browned bits from the bottom of the pan, and simmer about 10 minutes or until the liquid has reduced by half. Flip the chicken breasts after 5 minutes, then remove using tongs. Place on a cutting board and cover with tin foil, allowing the meat to rest for several minutes while you finish the sauce.
Once the wine mixture has reduced significantly, add the cream and cook until the sauce can coat the back of a spoon, between 5 and 10 minutes. Once the sauce is complete, turn off the heat and add fresh spinach, stirring until incorporated and fully cooked, about 1 minute.
Cut chicken against the grain into 1/2" strips. Plate with spinach and cream sauce, ideally over a bed of rice. Serve hot with fresh parsley and lemon wedges.