Add the flour to a shallow bowl. Pat the chicken dry and season all over with 1 teaspoon of the salt. Dip each chicken cutlet into the flour, turning to coat. Gently shake off any excess flour.

Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate.

Add the butter to the same skillet. Once the butter has melted, add the garlic and cook until fragrant, about 30 seconds. Stir in the wine then increase the heat to medium high. Bring to a boil and cook until the liquid is reduced by half, about 3 minutes. Reduce the heat to medium low and stir in the heavy cream, chicken stock, bouillon, Italian seasoning, pepper, and remaining ½ teaspoon of the salt until combined.

Stir in the spinach and Parmesan cheese, then return the chicken to the skillet and turn to coat. Bring the sauce to a simmer and cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 3-5 minutes.

Divide chicken and sauce between plates. Sprinkle with Parmesan cheese and serve over cooked pasta, with bread on the side, if using.