In a shallow bowl, add in the flour, ¼ cup parmesan cheese, and 1 teaspoon salt, shaking off any excess.

Dredge the chicken cutlets in the mixture, shaking off any excess to ensure the coating is light and even.

Heat the olive oil and 2 tablespoons of salted butter in a large skillet over medium-high heat.

Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through. Remove and set aside on a plate.

Reduce the heat to medium and add the remaining 2 tablespoons butter and garlic to the skillet, cooking for 1 minute or until the garlic becomes fragrant.

Pour in the wine to deglaze the pan, scraping up any browned bits.

Stir in the chicken broth and herbs de provence. Let the liquid reduce by about one-third to concentrate the flavor.

Pour in the heavy cream and herbs de provence and bring to a gentle simmer for 2 to 3 minutes until slightly thickened.

Add the spinach and Parmesan cheese, stirring until the spinach is wilted.

Taste and add salt and pepper according to preference.

Return the chicken to the skillet, spooning the sauce over the meat, and heat through for 1 minute before serving.