Season the chicken cutlets with salt and pepper, then coat lightly with flour. Heat oil in a skillet over medium-high heat. Sear chicken for 5-6 minutes on each side until golden and fully cooked. Set aside.

In the same skillet, reduce heat and add butter and garlic. Sauté until fragrant, then add flour and mix well. Slowly pour in half and half and chicken broth, whisk until smooth and simmer for 3-4 minutes.

Stir in the fresh spinach and cook until wilted, about 2-3 minutes, ensuring it's incorporated into the sauce.

Return the chicken to the skillet, coating with sauce. Heat through for about 1 minute before serving.