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Heat a sauce pan over medium heat and add the olive oil. Sauté the finely chopped onion until soft, then stir in the minced garlic and sauté until fragrant, about 40 seconds.
Deglaze with the white wine, then add the chicken base and gently stir to combine. Allow a couple of minutes for the wine to reduce by about half.
Stir in the heavy cream and simmer for a few minutes to thicken the sauce a little bit. Carefully add the spinach, folding it into the sauce. Allow another minute or two for it to wilt.
Season with salt and pepper to taste.