Mix the salt, pepper, and almond flour together. Press the thin sliced chicken breasts in the almond flour mixture.
Allow the oil to heat in a skillet and place the chicken in the skillet to cook at medium/low heat until it reaches an internal temperature of 165F. Flip it to cook the second side half way through the cooking process.
Remove the cooked chicken from the skillet and place on a cutting board to rest.
Add the butter to the skillet and allow it to melt. Add in minced garlic and saute until fragrant.
Slowly stir in the white wine, chicken broth, and herbs de Provence and allow it to reduce.
Drizzle in the heavy cream and stir in the spinach. Remove the skillet from the heat so that the spinach doesn't over cook and add the cooked chicken breasts back to the skillet.
Serve a generous portion of chicken, cream sauce, and spinach and enjoy!