Heat 1 tbsp butter in a frying pan over medium high heat.
Add chicken fillets and cook until browned and cooked through. Remove from pan and keep warm.
Wipe pan clean using paper towels. This step will enable you to create a white sauce to top your chicken.
Add 1 tbsp butter to pan then add spring onion. Cook for about 1-2 minutes until spring onion softens.
Add plain flour to pan and stir to mix through. Cook for about 30 seconds.
Add white wine to pan and stir to mix through. Cook for about 1 minute or until wine is reduced by about 50%.
Add cream and stir to mix through. Cook for about 2-3 minutes to allow sauce to thicken. Season with salt and pepper. Stir occasionally.
While cream is cooking, in a separate pan, heat 2 tbsp butter over medium high heat .
Add mushrooms and cook for 2-3 minutes or until mushrooms are softened.
Add baby spinach and cook for 2-3 minutes or until wilted.
Spread mushroom and spinach evenly over 4 plates, place a chicken fillet on top and then pour cream sauce over each chicken fillet.
Garnish with parsley and serve.