Cook the chicken in a skillet with the oil, set aside.
Chop the onion and cauliflower.
Sautee the onions until slightly browned then add mushroom until brown.
Add cauliflower and shallots, cooking until browned.
Add stock, cook 2 minutes.
Chop and add herbs and garlic, cooking 30 more seconds.
Add chicken back to skillet, serve on bed of spinach.