Heat a saucepan over medium heat and drizzle the oil.
Add the chicken and Season with salt and pepper. Sear the chicken to colour for 2 minutes on each side.
Add the bacon, shallots and leeks and continue to cook for a further 2 minutes until lightly coloured and stir in the garlic.
Cook for a further 30 seconds and deglaze with the cream. Add the peas, and spinach and Stir, once to combine into the sauce. Simmer for a further rminute or so and check that the chicken filets are cooked through.
Remove from the heat and check the seasoning. Serve while hot with your favourite side of salad leaves or mash potatoes.