Combine chicken cutlets with salt, pepper, garlic powder and 1 tsp sweet paprika.
Mince the garlic cloves.
Heat oil and butter over medium high in a large skillet. Add chicken cutlets and sear 3 minutes per side. Remove from skillet onto a clean plate.
Reduce heat to medium low, add garlic and cook for 1 minute. Add spinach and stir until wilted. Pour in chicken broth and simmer for 2 minutes.
Add the remaining sweet paprika and lemon juice. Pour in cream and bring to a simmer. Add Boursin and stir until completely melted and combined with cream.
Return chicken cutlets to the skillet and simmer for 3 minutes or until the chicken is cooked through. Enjoy!
