Heat up the oil in the skillet, add the chicken and fry over a high heat for about 4 minutes, turning over once or twice. Using a slotted spoon lift the chicken out and place in a bowl (leave the juices in the pan and do not switch the heat off).
To the skillet add the minced garlic (no need to add oil as there'll be plenty of juices leftover from frying the meat) and the spinach and cook stirring all the time until the spinach wilts down.
Puree the spinach (along with the juices) then return to the skillet, heat up and whisk in the fromage frais, ricotta and the parmesan until smooth. Add the onion granules and season to taste.
Stir in the chicken pieces and heat up to warm through.
*Optional step: In another small pan heat up a little oil and briefly fry the remaining garlic stirring all the time until lightly browned (take care not to burn it). Drizzle over the chicken and serve.
Remember that chicken cooks very quickly so 4 minutes should be enough to ensure the chicken is fully cooked, juicy and tender. You can always cook it a little longer once you've added it into the sauce (if your chicken pieces are quite large).
Reserve the juices from cooking the chicken and add into the sauce.
As the sauce contains some parmesan cheese, which is quite salty, I recommend adding the seasoning (if any) after you've added the parmesan. You may only want to add pepper.
Best served immediately. Enjoy with pasta, mashed potatoes, rice or quinoa.