Step 1

Gently pound the thicker end of the breast to 1/2-inch thickness so the chicken cooks evenly. Season chicken on both sides with 1 teaspoon salt, garlic powder and black pepper, to taste.

Step 2

Dredge each chicken piece in flour, shaking off any excess.

Step 3

Heat 1 tablespoon of olive oil in a large deep skillet over medium heat. Add the chicken and cook for about 3 to 4 minutes per side or until the chicken is cooked through and has a golden-brown crust. Remove the chicken from the skillet and set it aside and wipe the skillet.

Step 4

In the same skillet, reduce heat to medium-low and add the remaining 1/2 tablespoon of olive oil. Add the minced shallot and garlic and sauté for about 2-3 minutes until they become fragrant and translucent.

Step 5

Add the bell pepper and spinach, season with a pinch of salt and pepper and cover, cook until the spinach wilts down stirring 2 to 3 times, about 4 to 5 minutes.

Step 6

Reduce the heat to low, and then add the cream cheese, chicken broth, half-and- half, 1/4 teaspoon salt and parmesan cheese and mix well until cream cheese is melted and the sauce is well combined.

Step 7

Return the chicken and any of its juices to the skillet with the spinach and let it simmer in the sauce for a few minutes until heated through.