Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Season each side of the chicken with garlic powder and salt & pepper. Coat the chicken in flour on all sides.

Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden. Remove the chicken to a plate.

Return the pan to heat and add the remaining butter and minced garlic. Cook for about 30 seconds.

Add the wine, chicken broth, and Italian seasoning to the skillet. Cook for 3-5 minutes or until reduced.

Stir in the cream and let it bubble for 2 minutes, then add the spinach.

Add the chicken back to the pan and cook over medium heat for another 4-5 minutes until the chicken is cooked through and the sauce thickens.

Sprinkle parmesan cheese over the chicken and sauce prior to serving, seasoning with extra salt & pepper if needed.