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Halve chicken breasts the long way, so that you have two thin pieces of chicken breast. Season with salt and pepper.
Heat oil in a large skillet over medium heat. Add chicken and brown on both sides until golden brown (about 4-5 minutes per side), working in batches if necessary.
Remove chicken to a plate and cover to keep warm.
Add butter to the skillet and melt. Add garlic, Italian seasoning, salt and pepper and cook 1 minute.
Stir in flour until no white remains.
Add wine, broth, and cream. Bring to a simmer over medium heat and cook until slightly thickened, scraping the bottom to loosen any browned bits if necessary.
Stir in the spinach and Parmesan and return chicken to the pan.
Cover and reduce heat to medium-low and allow to heat through. Chicken is done when it reaches an internal temperature of 165 degrees F.