Combine the flour, paprika and oregano in a medium bowl, then add the chicken breasts and toss to coat. Heat the oil in a large frying pan over a medium heat and cook the chicken breasts, skin-side down, for 4-5 mins until the skin is golden brown. Turn over and cook for another 4-5 mins until golden on both sides. Remove to a plate and set aside.

Scatter in the sundried tomatoes and garlic and cook for 1 min, then add the wine and cook for 2-3 mins until the alcohol has evaporated. Return the chicken to the pan, then pour in the stock and simmer for 5 mins. Add the spinach and cook for a further 5-10 mins until the chicken has cooked all the way through and the spinach has wilted. Pour in the double cream, stir in half the parmesan and cook for 1-2 mins to heat through. Serve the chicken over cooked rice, if you like, with the remaining parmesan and parsley sprinkled over the top.