Step 1

In a bowl, combine flour and spices. Whisk together.

Step 2

Pound the breasts with a mallet and flatten to about an inch thick.

Step 3

Season both sides with salt and pepper then dredge or dip chicken breasts in the flour. Tap off any excess.

Step 4

Add a tablespoon of oil and butter to a pan over medium high heat. Add two chicken breasts, cover and cook until golden brown, about 4 minutes, flip and repeat. Cook until the chicken has an internal temperature of 165F/75C. Remove the cooked chicken to a plate, then add another tablespoon of butter and cook the remaining two breasts.

Step 5

Reduce heat to medium, melt two tablespoons of butter in the pan, then add the garlic and stir constantly for 30-45 seconds or until fragrant.

Step 6

Pour in the wine and cook while stirring occasionally until reduced by about half. Stir in the cream and let it come to a simmer then sprinkle the parmesan cheese in and stir over heat until melted.

Step 7

Add the spinach and cook until wilted then return the chicken and any juices to the pan and reduce heat to medium low. Simmer until the chicken is warmed through and the sauce has thickened, about 4 minutes. Garnish with more spinach or parsley if desired and serve.