In a large bowl combine the flour, ⅓ cup parmesan and lemon zest.
Dredge the chicken in the mixture on both sides.
Heat olive oil in a large skillet and add the chicken. Cook for 5-6 minutes per side to sear and then place chicken on a plate covered with foil to rest.
Add butter to the skillet and melt. Stir in the minced garlic and cook for 1 minute. Toss in the spinach, tomatoes, lemon juice and white wine to cook for another 3-4 minutes, until the greens are wilted and tomatoes are warmed through.
Pour in the chicken stock, cream, leftover parmesan, lemon rounds, salt and pepper and cook for another 3 minutes on simmer.
Return the chicken to the pan and cook for another 6-7 minutes, spooning the sauce over the top occasionally, until the chicken is cooked through and the internal temperature reaches 165 degrees F.
Remove from heat, garnish with fresh sliced basil and serve immediately.
Notes
This can be served with your favorite sides, see suggestions above.
Chicken thighs can be used instead of breasts.
I do not recommend freezing this recipe.
If you do not like spinach, kale can be substituted.
Grape tomatoes can be substituted for cherry tomatoes.