Place flour in a small bowl or plate. Sprinkle chicken breasts evenly on both sides with salt, pepper, and 1 teaspoon of the oregano. (Use more oregano if you like.) Warm olive oil in a large skillet over medium-high heat.

Lightly dredge each chicken breast through the flour. Shake gently to remove any excess, then place each piece in the hot pan. Cook for 2-3 minutes on each side, just until browned and cooked through. Remove chicken to a plate and set aside.

If the skillet is dry, add another small drizzle of olive oil. Add garlic and cook for 30-60 seconds, just until fragrant. Add chicken broth, then scrape the pan to remove any browned bits from the bottom. Bring the liquid to a simmer and cook for 1-2 minutes, until slightly reduced.

Stir in the cream, olives, remaining 3/4 teaspoon oregano, and salt and pepper to taste. (I usually add 1/4 teaspoon salt, and 6-8 cranks of black pepper.)

Add the spinach, then return chicken to the skillet. Let it warm for 1-2 minutes, spooning a bit of sauce over each piece of chicken. Serve and enjoy!