Pat 2 pounds of chicken cutlets dry with a paper towel. Season both sides with salt and pepper. Dredge the chicken in ½ cup of flour, ensuring each piece is evenly coated. Shake off any excess flour.

Heat ¼ cup of olive oil in a large skillet over medium-high heat. Add the chicken cutlets in a single layer, making sure not to overcrowd the pan. Sear for about 3 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add more olive oil if needed. Add 1 pound of sliced cremini mushrooms and cook over medium heat for about 5-7 minutes, or until browned and tender. Move the mushrooms to the side and add 5 cloves of sliced garlic. Sauté for 1-2 minutes until fragrant.

Pour ¾ cup of dry white wine and 1 cup of low-sodium chicken stock into the skillet. Turn the heat up to high and scrape up any browned bits from the bottom of the pan. Bring to a boil and let the mixture cook for about 3-5 minutes, or until reduced by half.

Reduce the heat to medium and return the chicken cutlets to the skillet, nestling them into the sauce. Add 12 ounces of baby spinach, spreading it over the chicken. Cover the skillet and let simmer for 2-3 minutes, or until the spinach is wilted.

For a thicker sauce, combine 2 tablespoons of cornstarch with 2 ounces of water to make a slurry. Slowly stir it into the sauce and let cook for 1-2 minutes until thickened.

Turn off the heat and stir in 3 tablespoons of cubed butter until melted. Taste and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or over pasta, rice, or mashed potatoes.