Start by cutting each chicken breast in half lengthwise to create four thinner cutlets. Season them generously with garlic powder, salt, and pepper to enhance the flavor. Dredge the seasoned chicken pieces in flour, ensuring they are well-coated for that delightful crust.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until shimmering. Carefully add the dredged chicken to the skillet, making sure not to overcrowd the pan. Sauté each cutlet for about 4-5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.

Pour in ½ cup of dry white wine and ¼ cup of chicken broth, adding ¼ teaspoon of Italian seasoning. Stir the mixture, scraping any browned bits from the bottom of the skillet. Allow it to simmer for 3-5 minutes, reducing the liquid slightly.

Next, stir in 1 cup of heavy cream, allowing the skillet to bubble gently for about 2 minutes. This will create a lush, creamy base for your sauce.

Once the sauce is bubbling, fold in 2 cups of fresh baby spinach. Stir continuously until the spinach wilts and brightens in color, which should take about 1-2 minutes.

Return the sautéed chicken to the skillet, allowing it to simmer in the sauce for about 4-5 minutes, ensuring it’s heated through. Before serving, sprinkle with ½ cup of freshly grated parmesan cheese.