1. In a large bowl, mix together the flour, salt, garlic powder, and pepper. Add chicken breasts and flip and stir to coat. Remove chicken from bowl, shaking off any excess flour. Reserve any flour that didn’t stick to the chicken for later in the recipe.
2. In a large skillet, heat the oil over medium-high heat until shimmering. Add chicken to pan. Cook each side until lightly browned, about 3 minutes per side. Reduce heat to medium-low and transfer chicken to a plate, tent loosely with foil.
3. Add butter and shallot to the pan. Cook, stirring frequently, until softened, about 1 minute. Stir in any of the remaining flour from Step 1.
4. Add the wine to the skillet and quickly scrape up any browned bits from the bottom of the skillet. Stir in the cream.
5. Return chicken to the skillet. Spoon sauce over chicken. Increase heat to medium-high. Bring sauce to a simmer. Reduce heat to low. Cover skillet and cook until chicken is at least 160°F on an instant-read thermometer inserted into the thickest part of the breast, about 10-12 minutes.
6. Remove lid and transfer chicken to a serving platter. Stir lemon zest into the sauce. Use tongs to add the spinach to the sauce, flipping and stirring it in the hot sauce until wilted.
7. Pour pan sauce and wilted spinach over chicken. Sprinkle with Parmesan cheese.

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