Season the chicken breasts with salt, pepper, paprika, and cinnamon powder. Set aside for a few minutes.

In a pan, heat olive oil and butter over medium heat.

Add the sliced mushrooms and stir in the minced garlic, shallots, salt, pepper, paprika, and fresh rosemary.

Sauté until the mushrooms start to brown and soften.

Add the fresh spinach into the mushroom mixture with a pinch of salt. Stir until the spinach wilts slightly, then set aside.

In the same pan, cook the seasoned chicken breasts until they are browned on both sides and fully cooked (about 5-6 minutes per side).

Remove the chicken from the pan and set aside.

For the sauce, pour in the chicken stock, skimmed milk, and flour into the pan. Stir constantly until the sauce thickens.

Add the mushroom and spinach mixture back into the pan with the sauce.

Stir everything together, then return the cooked chicken into the pan.

Let it simmer for another 3-5 minutes until the chicken is fully coated and the sauce reaches your desired thickness.