Begin by seasoning your chicken breast cutlets generously with garlic powder, salt, and pepper, ensuring each piece is flavorful. Dredge the seasoned cutlets lightly in all-purpose flour, shaking off any excess. Set them aside while you prepare to warm up your skillet for cooking.

Heat a large skillet over medium heat and add a generous drizzle of olive oil. Once the oil shimmers, carefully place the chicken cutlets in the skillet. Cook them for about 4 minutes on each side until they are golden brown and reach an internal temperature of 165°F. Once done, remove the chicken from the pan and set it aside on a plate.

In the same skillet, reduce the heat to medium-low and add unsalted butter. Allow it to melt and become slightly bubbly, then stir in minced fresh garlic. Sauté for about 1 minute until fragrant and golden, ensuring not to burn the garlic.

Pour in a half cup of dry white wine, scraping the bottom of the pan to release any browned bits. Let the wine simmer for about 2-3 minutes until it reduces by half.

Add chicken broth and heavy cream to the skillet, stirring well to combine. Bring the mixture to a gentle simmer, allowing it to cook on low heat for about 2 minutes until it thickens slightly.

Incorporate grated Parmesan cheese into the mixture, stirring until melted and smooth. Then, add the vibrant baby spinach, gently folding it into the sauce until wilted.

Carefully return the cooked chicken cutlets to the skillet, nestling them in the creamy sauce. Let them simmer in the sauce for an additional 2-3 minutes before plating.

Once heated through and the sauce has reached your desired consistency, serve the Chicken Florentine warm.