In a shallow bowl, combine all-purpose flour, salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Dredge the chicken cutlets in the flour mixture.
Once the oil is hot, cook the cutlets in skillet for about 2 minutes on each side until they are golden brown. Transfer cutlets to a large plate and set aside.
Reduce heat to medium and add the garlic. Stir until fragrant, about 1 minute. Add stock and stir so that any browned bits stuck to the bottom of the skillet are released.
Stir in cream, basil, oregano and Parmesan cheese. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
Stir in spinach and tomatoes, and simmer until spinach is wilted, about 2 minutes. Return chicken to skillet, ensuring that it is mostly covered by the sauce. Cook until chicken reaches an internal temperature of 75°C / 165°F, about 2 more minutes.
Garnish with parsley and serve.