Slice the chicken breasts in half lengthwise to create 4 thin cutlets. Pat them dry with paper towels—this is crucial for getting a good golden crust. In a shallow bowl, combine the flour, garlic powder, salt, and black pepper. Mince the garlic cloves fresh (I find the aroma of freshly minced garlic is so much more fragrant than pre-minced), roughly chop the spinach leaves after removing stems, and grate the parmesan cheese if not already done. Have the white wine, chicken broth, and heavy cream measured and ready nearby since the pan work moves quickly.

Dredge each seasoned chicken cutlet in the flour mixture, shaking off excess. Heat the olive oil and 1.5 tablespoons of butter in a large skillet over medium-high heat until the butter is foaming. Once hot, carefully add the chicken cutlets and sear for 4-5 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a clean plate and set aside. I like using quality butter here because the higher fat content from Kerrygold creates a richer, more flavorful crust on the chicken.

In the same skillet, add the remaining 2 tablespoons of butter over medium heat. Once melted, add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant—don't let it brown. Immediately pour in the white wine and chicken broth, scraping the bottom of the pan with a wooden spoon to release any flavorful browned bits. Add the Italian seasoning and let the liquid reduce for 3-5 minutes until it's slightly thickened and the raw wine flavor mellows.

Reduce heat to medium and slowly pour in the heavy cream, stirring gently to combine. Let it bubble softly for about 2 minutes to allow the flavors to meld. Add the chopped spinach and stir until it wilts completely into the cream sauce, about 1-2 minutes. The sauce should now be rich, silky, and deep green. Season with the fresh lemon juice and a pinch of crushed red pepper flakes—the acid from the lemon brightens the dish, while the heat adds subtle depth.

Return the seared chicken cutlets to the skillet, nestling them into the spinach cream sauce. Simmer gently for 4-5 minutes so the chicken reheats through and absorbs the flavors of the sauce. Sprinkle the freshly grated parmesan cheese over the top and let it melt into the sauce for about 1 minute. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while the sauce is warm and creamy, making sure each plate gets plenty of the spinach-flecked cream sauce.