• Prepare spinach according to package. Set aside.
• Season chicken with salt and pepper.
• Add oil and butter to a large, non stick, skillet over medium - high heat. When pan is hot and butter is melted, place chicken in the pan. Cook until chicken is browned well (about 5 minutes), flip over and brown other side as well. Remove chicken from pan and set aside on a plate.
• Return skillet to heat and add butter and shallots. Cook shallots until about 2 minutes, stir in garlic and cook 1 minute more. Stir in wine to deglaze the pan, stirring well to release any flavors stuck to the bottom of the pan. Allow wine to reduce by about half (about 3-5 min)and then stir in the cream. Bring just to a boil and then place chicken back into the pan. Continue to cook over medium-high heat until sauce is thickened and chicken is cooked through. Stir in parsley and remove from heat.

To serve : Place cooked rice on platter, top with spinach. Slice each piece of chicken on the bias (at an angle) and place atop the spinach. Pour sauce over chicken. Sprinkle additional parsley over the top if desired.