Put about 1/2 cup flour into a bowl. Season with salt pepper and the garlic and herb seasoning. Toss the chicken in the flour to coat.In a large pan, over medium high heat, add a few drizzles of olive oil. Sauté the chicken in a couple batches, a few minutes on each side until lightly golden but not cooked through. Remove the chicken and set aside.
My brown bits on the bottom got a little too dark by the end of the second batch of chicken so I wiped my pan down. Add in the butter. Once melted, add in a Tbsp of the seasoned flour and whisk until relatively smooth.
Whisk in the broth until smooth. Season with salt and pepper. Simmer for about 5 minutes then add in the chicken and simmer another 10 minutes to cook the chicken through and thicken the sauce.
Toss in the spinach and roasted peppers. Cook a few more minutes to warm the pepper and wilt the spinach. I served mine over long grain and wild rice.