Cut the chicken breasts in half lengthwise to 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 the heat and add the rest of the butter and the 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.

Add in the cream and let it bubble for 2 minutes, then stir in the spinach.

Add the chicken back to the pan and cook over medium heat for another 4-5 minutes or until the chicken is cooked through and the sauce thickens. Sprinkle parmesan cheese over the chicken and sauce before serving, and season with extra salt & pepper if needed.