Cut the chicken breasts into three pieces. Then coat in flour and place in a hot pan with olive oil. Brown each side and cook on very low heat.

In another pan, add the pine nuts and toast until brown. Add butter and spinach, cook 30 seconds until wilted.

Remove chicken and place on top of spinach to allow to rest.

In the same pan that your chicken cooked in, add garlic, chopped shallot and oregano. Gently cook until soft, deglaze with white wine then add chicken stock. Add cream and grated Parmesan cheese. Salt and pepper (taste). Reduce until sauce becomes thick enough to coat.

Place three lots of spinach on each plate, place one chicken piece on each lot of spinach and coat with sauce. You can also garnish with a few pine nuts.