Add ½ t salt, ¼ t black pepper, 1 t garlic powder, and 1 t Italian seasoning to all sides of the 4 chicken cutlets. Heat the 1 T olive oil in a large saucepan on medium-high heat and cook the chicken for about 3 - 4 minutes on each side until slightly browned. Remove the chicken to a plate.

Into the same saucepan, add the ¼ stick butter and lower the heat to medium. Add the 3 minced garlic cloves and cook gently for about 2 minutes. Then add the 1 C chicken broth and 2 T dijon mustard and cook for about 1 minute before adding in the ½ C heavy cream, 2 C spinach, and ¼ C parmesan cheese. Turn heat down to medium-low and simmer for about 4 minutes until the spinach cooks down.

Return the chicken cutlets into the sauce, being sure to spoon the sauce over the chicken and cook for another 3 minutes or so.