Start by placing saran wrap over each boneless skinless chicken breast. Using a meat tenderizer, gently pound the chicken until it's about 1/2-inch thick and of even thickness throughout. Pat the chicken dry with paper towels.

In a shallow dish, combine flour, salt, pepper, Italian seasoning, Parmesan cheese, and garlic powder. Coat each piece of chicken in the flour mixture, tapping off any excess.

In a large skillet, melt butter and olive oil over medium-high heat. Add the coated chicken breasts to the pan and cook for about 4-5 minutes on each side until golden brown.

After cooking the chicken, add white grape juice (or chicken broth) to deglaze the skillet. Simmer and reduce by half for about 6-7 minutes before adding minced garlic during the last minute.

Gently heat half and half in the microwave until warm. Gradually add it to your skillet while stirring continuously. Bring this mixture to a gentle bubble then reduce heat to low.

Stir in softened cream cheese until fully combined and smooth. Add fresh spinach into the skillet; stir occasionally until it wilts down. Squeeze in some lemon juice if desired.

Return the seared chicken along with any juices back into the pan. Cover briefly to heat through without overcooking. Sprinkle with fresh parsley before serving.