Lightly pound the chicken breast (see tips above) so they're about 1/2 to 3/4 of an inch thick. Set aside.
In a shallow bowl, whisk together the flour, paprika, salt and pepper.
Dredge the chicken in the flour mixture, gently shake off any excess, and set aside.
In a skillet over low-medium heat, melt the butter and warm the olive oil together.
Then add the floured chicken.
Cook the chicken until it is golden brown, so about 7 to 8 minutes for each side. Once cooked remove the chicken and place it onto a plate and set aside.
Creamy Orzo:
To the same pan you cooked the chicken, add the chopped onion and minced garlic and sauté until soft. Make sure to mix in all the delicious crispy bits from the bottom of the pan! Note: you may need to add extra butter or oil.
Stir in the orzo and cook for about 2 minutes.
Then add the wine and simmer for about 2 more minutes.
Add the chicken stock and simmer until the orzo cooks, about 15 minutes. Make sure to stir often, to prevent burning to the bottom of the pan.
Stir in the cream and parmesan cheese, then simmer for 2 minutes.
Mix in the fresh spinach.
Now add the cooked chicken back to the pan and simmer on low until the chicken is warmed through. Make sure to stir often, to prevent burning to the bottom of the pan.