1. Slice chicken breasts horizontally into four thinner cutlets. Season with Italian seasoning, salt, and pepper. Dredge lightly in flour (if using).

2. Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Sear chicken for three to four minutes per side until golden and cooked through. Remove and set aside.

3. Reduce heat to medium. Add the remaining 1 tablespoon of butter. Stir in the minced garlic and cook for about sixty seconds until fragrant.

4. Pour in the white wine, stirring and allowing it to bubble and reduce by approximately half.

5. Pour in the heavy cream and chicken broth. Bring to a gentle simmer, then reduce heat to low. Stir in the Parmesan cheese until melted and the sauce thickens slightly.

6. Add the fresh spinach to the simmering sauce. Stir continuously until the spinach wilts completely, about one to two minutes. Season the sauce with nutmeg, salt, and pepper.

7. Return the seared chicken cutlets to the pan, nestling them into the creamy sauce. Simmer gently for one to two minutes just to reheat the chicken. Serve immediately.