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Cut the chicken in half lengthwise to make 4 smaller cutlets. Season them on both sides with salt & pepper and the dried oregano and garlic powder.
Add the oil to a skillet over medium-high heat. Once the pan is hot, cook the chicken for 5-6 minutes/side or until cooked through (165F). Transfer to a plate.
Reduce the heat to medium and add in the garlic, wine, tomatoes, olives, and capers. Cook for about 3-4 minutes or until the tomatoes are just starting to soften and lose their shape. Don’t let the sauce reduce too much (add a splash more broth if needed).
Stir in the spinach and feta (and parmesan cheese). Place the chicken back in the skillet, along with any juices from the plate, and let it warm through for a minute or two until the spinach wilts. Season with extra salt & pepper if needed, up to ¼ C cream, and serve immediately.