Slice through the chicken from the side and make some small fillets.

Then cut each one into small wedges around 2cm wide.

Put chicken inside a zip lock bag and add a generous amount of flour. Shake the bag around so that the flour cover each piece of chicken.

Place a medium size saucepan on the stove top and drizzle some xvoo on top.

Once it heat up, add the chicken piece by piece.

Once the bottom of each piece starts to brown, turn it over to cock the other side you will need to do this a few times, so that the chicken cooks through. You can turn them using a pair of tongs.

The flour will create a nice cream.

Get 2 cloves of garlic, squash them using you hands and add them in, along with some salt, pepper and rosemary. Mix well.

Add 100ml of white wine and continue to allow the chicken to simmer.

The wine will evaporate and infuse into the chicken. Add ½ glass of water so that the chicken can finish cooking.

Squeeze a lemon over the top.

After about 5 minutes remove the rosemary and place the chicken on a plate.

Using the same saucepan, add a small amount of extra virgin olive oil and then throw the baby spinach in it.

You can use as much spinach as you like, but just remember, it will shrink!