Place chicken breasts in a freezer bag and add the lemon juice and salt. Let them marinade for 20 minutes.

In a small bowl add garlic, thyme, rosemary and pepper, mix together and season chicken on both sides.

In a large skillet, heat olive oil on medium heat and sear chicken until brown on each side and no longer pink in the middle. Set aside.

Using the same pan add olive oil, spinach and mushrooms. Season with salt and pepper and sauté until mushrooms are soft and spinach is wilted. Add garlic, parsley, thyme and rosemary to the same pan and sauté for 1 minute.

Add heavy cream and bring to a simmer, stirring occasionally. Reduce heat, add nutmeg and continue cooking until sauce has slightly thickened.  Add Parmesan cheese and stir until melted. Add the chicken back to the pan and garnish with fresh parsley and Parmesan cheese.

Serve immediately.