Cut each chicken breast lengthwise to create thinner cutlets.

In a shallow bowl, whisk together the flour, 1/4 cup of parmesan cheese, and salt. Dredge each cutlet in the mixture, coating both sides evenly.

Heat a large skillet over medium-high heat and add olive oil and 2 tablespoons of butter. Let the butter melt completely.

Carefully place the coated chicken cutlets into the hot skillet, cooking for 4 to 5 minutes per side, until golden brown and the internal temperature reaches 165°F.

Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.

Lower the heat and add the remaining 2 tablespoons of butter to the skillet, scraping up any browned bits.

Add the minced garlic and cook for 1 minute.

Pour in the white wine and stir, allowing it to simmer for about 2 minutes.

Add the chicken broth and herbs, and let the mixture simmer for 5 to 7 minutes to reduce.

Add the heavy cream, stirring until the sauce thickens, about 2 to 3 minutes.

Stir in the fresh spinach until wilted, then add the remaining parmesan cheese.

Adjust seasoning with salt and pepper.

Nestle the chicken cutlets into the sauce and heat through for 1-2 minutes.

Serve immediately.