Season both sides of the chicken cutlets with garlic salt, black pepper and paprika

Heat up olive oil in a non-stick pan or a skillet over medium-high heat until hot. add the seasoned chicken carefully to the hot oil and sear on both for 3 to 4 minutes. transfer the seared chicken to a plate and set aside.

Reduce the heat and melt some butter in the hot pan, add the sliced garlic and sauté for about 2 minutes or until fragrant, be careful not to burn the garlic.

Add chicken broth and stir to combine scraping every brown bit at the bottom of the pan. Stir in the cream and mix to combine, bring to a gentle simmer for about 3 minutes.

Return the seared chicken into the sauce and continue to cook for another 5 minutes flipping the chicken once so all the sides are covered with the creamy sauce. Finally, add the spinach to the pan, stir into the sauce, taste the sauce for salt and pepper and adjust accordingly. Take it off the heat