Generously salt and pepper your chicken on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5-6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate.
Without cleaning out the pan, sauté the garlic until fragrant (about 1 minute). Then add the sun dried tomatoes.
Add wine, and cook until the wine has almost evaporated.
Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, stirring occasionally.
Add spinach to the pan.
Season with salt and pepper to your taste. Add the chicken back into the pan. Cook for a few more minutes.