In large frypan, fry bacon until cooked to your liking; Remove bacon from frypan (leave bacon fat in frypan for frying chicken breasts) and place on paper towels to dry.
Coat chicken breasts with flour then brown in the same frypan, in the bacon fat, until somewhat crispy on each side.
Remove chicken from frypan and place on paper towels. Pour out remaining bacon fat and pour in the cup (or more, if you like) of wine. Add the amount of spinach you want to have, cover the frypan and simmer over medium low heat until spinach is wilted.
Add the cream and chicken breasts to the frypan and mix with the spinach. Crumble bacon into bits and add to the chicken/spinach mixture. Cover frypan and simmer for about 5 minutes.