SPRINKLE chicken breasts with salt. Season with fresh pepper.
HEAT a large non-stick frying pan over medium. Add canola oil, then onions and garlic. Cook until onions start to soften, 8 to 10 min. Push onions to side of pan, then add chicken. Cook until golden brown, 2 to 3 min per side. Add chicken broth. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, 18 to 20 min. Transfer chicken to a platter.
ADD cream to pan and boil until slightly reduced, 1 to 2 min. Stir in spinach until wilted, about 1 min. Serve with chicken and lemon wedges.
How to remove chicken breasts from a whole chicken