Step 1

Season chicken all over with salt and pepper. Put flour on a large plate or shallow dish and, working one piece at a time, lightly press chicken into the flour to coat. Shake off excess and transfer to a plate.

Step 2

Melt 2 Tablespoons butter and 1 Tablespoon oil in a large skillet over medium-high heat. When butter and oil start to sizzle, add chicken and cook for 3 minutes. Flip and cook for another 3 minutes. Return to plate.

Step 3

Wipe out skillet and melt remaining 2 Tablespoons butter. Add the garlic and sauté over medium heat until fragrant, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes.

Step 4

Whisk in chicken stock, cream and cream cheese and simmer until melted and smooth. Mix in parmesan; season with salt and pepper. Stir artichokes and spinach and cook until wilted, about 2 minutes. Return chicken to the pan and simmer for 5 minutes, or until chicken is cooked through. Serve hot, with buttery pasta and garlic bread.