Spinach and Feta Chicken

So I have been holed up in my house as of Monday night due to the "inclement weather" that north Texas has been experiencing.  And boy, it is inclement weather indeed.   I finally drove to the target right by my house today because I had cabin fever and it was a nightmare.  There was ice all over the place.  My car kept spinning out and skidding everywhere.  Needless to say, I understand why my job along with a ton of others have been closed as of  Monday evening.  Last night I made this dish for dinner.  It was super quick and easy.  I used a ton of fresh spinach, a few chicken breasts and some feta.  This dish was definitely Greek inspired.  Serve this with roasted veggies and you'll have a perfect weekday dinner, even when the weather outside is frightful.

Ingredients:
4 boneless, skinless chicken breasts
1 onion
3 cloves garlic
4 tbsp. fresh chopped parsley, plus some for the garnish
1 tsp. oregano
2 tbsp fresh lemon juice
1/4 cup crumbled feta, reserving a bit for the garnish
4 cups fresh chopped spinach
2 tbsp. olive oil
1 tbsp. flour
1/3 cup chicken broth
1/3 cup  milk ( I used 2%)
1 tsp. paprika
salt to taste

First, rinse the chicken well and pat it dry. Cut the chicken into thin strips and season with a little salt, pepper, paprika and oregano and set aside.  In a deep non-stick skillet, add a little olive oil and turn the heat up to medium high.  Saute the chicken in batches, browning it a bit and squeezing the lemon juice into the pan. Once all of the chicken is cooked, transfer to a holding plate along with any juices. Turn up the heat and saute the spinach until it is wilted down and add to the holding plate. Dice the onion and mince the garlic and transfer to the pan with a little more olive oil.  Saute until the onion becomes tender. Add in the flour and combine with the onions.  Bring the heat down to medium and add in the chicken stock and milk. Combine well, making sure the flour dissolves.  Now add in the chicken, spinach, parsley, and the feta.  Combine everything well and allow it to simmer on low heat for about 5 minutes.  Taste for seasoning and add more salt or pepper if needed. Garnish with a little feta and fresh parsley and or lemon slices.