Clean and blanch the spinach, then drain it. Chop the onion and fry for 20 seconds, then add the wine. Once boiling add the spinach, cottage cheese, cooking cream, mustard and flavour it with spices to taste.
Once the sauce simmers for 10-15 minutes, thicken with a tablespoon of starch mixed into a little water. Cut the chicken into pieces, add salt, sprinkle it with black pepper, add 1 tablespoon of starch and stir the pieces so that the starch gets evenly distributed.
Heat oil in a deep pan and fry the chicken evenly. Add to the cream sauce and serve sprinkled with chopped parsley.