Pre heat oven to 350F
Dredge the chicken breasts through the flour and set aside.
Heat oil on medium high in a medium oven safe skillet.
Sear chicken breasts on all sides til no longer brown, remove from skillet and set aside.
Saute garlic and shallots in the skillet til soft. 3-4 minutes. Stir sun dried tomatoes and parsley and cook another minute.
While sauce is cooking, whisk together ricotta and parmesan in a mixing bowl.
Pour in wine, scrape pan to deglaze and bring to a boil. Simmer sauce for 3-4 minutes, then slowly stir in cream. Season with salt and red pepper flakes, then stir in corn starch to thicken.
Return chicken to pan, cover chicken with spinach and ricotta, cover pan and simmer for 5 minutes.
Uncover, put the pan in the oven for 15 minutes