Plug in electric skillet or use a regular skillet, set to medium high heat. Plop 3 TBSP of butter and drizzle olive oil until feels even with the butter.

While that's heating, pour almond flour into a bowl, and add garlic salt, Weber seasoning, pepper, Italian Seasoning and Parmesan. I personally just sprinkled garlic salt over the top. The Weber over the top. Grated pepper over the top. Then I dump some Italian seasoning into the palm of my hand, rub it to bring out the flavor, and add it.

Coat the chicken by smashing the boobs into the grainy flour, both sides.

Set the chicken in the skillet as you coat them, and then sear for about 6 minutes per side. Make sure your chicken is cooked. Other recipes say when the internal temp reaches 165° but I just make sure the chicken is done by taking the one I want to eat, and cutting into it.

Remove chicken from the pan, set on a plate, and sit it in the oven or microwave so it stays warm and somewhat untouched from the environment.

Dump 4 spoonful's of minced garlic and allow to cook for a minute or so.

Add 1.5 cups of white wine.

With a rubber spatula, scrape the brown bits from the bottom of the skillet to bring it up and mix into the wine. Do this a couple more times while it's cooking.

Cook for about 5 minutes (until half of the liquid is gone), and then reduce heat to low.

Add the heavy whipping cream, stirring it in. Let cook for a couple minutes.

Then add the cream cheese in little chunks (I cut them into small chunks with a butter knife as I drop them in from the package) and stir until smooth.

Add spinach and cook 2-3 minutes (or until wilted)

Put the chicken back into the pot, and cook until the chicken is warm again.