Heat a large skillet with some olive oil over medium-high heat.

Add the spinach, cover and cook until wilted, stirring occasionally.

Remove the spinach from the skillet and set aside.

Add some extra olive oil to the skillet and cook the onions for 3-4 minutes or until translucent.

Stir in the fresh garlic and cook until fragrant.

Stir in the butter, once the butter melts stir in the flour and let it cook for 30 seconds.

Add the milk while stirring and then let it come up to a boil.

Once it comes up to a boil, reduce the heat to low.

While the sauce thickens, season the chicken with salt, pepper, and chili powder, on both sides.

In a medium sized skillet cook the chicken with some vegetable over high heat for about 2-3 minutes on each side.

Once the milk mixture thickens, add the spinach and gorgonzola and then turn off the heat.

Stir until the gorgonzola melts and season generously with salt and pepper.

Place the chicken in the sauce and simmer on low heat for about 4-5 minutes or until the chicken is fully cooked through.

Serve with rice or mashed potatoes and enjoy!