Slice through the Boneless, Skinless Chicken Breast (2) from the side and make some small fillets. Cut each fillet into small wedges around 2 centimeters wide.
Put chicken inside a ziplock bag and add a generous amount of All-Purpose Flour (to taste). Shake the bag around so that the flour covers each piece of chicken.
Place a medium saucepan on the stove top and drizzle some Extra-Virgin Olive Oil (to taste) on the pan. Once heated, add the chicken piece by piece. Once the bottom of each piece starts to brown, turn it over to cook the other side. You will need to do this a few times so that the chicken cooks through.
Squash the Garlic (2 clove) using your hands and add it in, along with some Salt (to taste), Ground Black Pepper (to taste), Dried Oregano (to taste), and Fresh Rosemary (3 sprig). Mix well.
Add White Wine (100 milliliter) and continue to allow the chicken to simmer. The wine will evaporate and infuse into the chicken. Add Water (1/2 cup) so that the chicken can finish cooking.
Add juice of the Lemon (1). Cook for an additional 5-7 minutes.
Remove the rosemary. Set the chicken aside.
Into the same pan, add the Fresh Baby Spinach (3 handful). Drizzle with additional extra-virgin olive oil and toss briefly so it cooks down slightly.
Place the spinach onto a nice plate, creating a bed for the chicken. Layer the chicken on top. Garnish the dish with a Lemon Wedge (to taste) that can be squeezed if desired for some extra flavor.