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Place chicken breasts on a cutting board. Working with 1 breast at a time, use a sharp knife to cut breast horizontally in half (parallel to cutting board) to create 4 chicken cutlets. Sprinkle chicken evenly with ½ teaspoon each salt and pepper.
Heat oil in a large skillet over medium-high. Meanwhile, dredge chicken cutlets in flour, shaking off excess.
Arrange chicken in pan; cook until browned and cooked through, 5 to 6 minutes on each side. Remove chicken from pan.
Add butter to pan and reduce heat to medium-low. Add whole garlic cloves to pan; cook until lightly browned, stirring occasionally, 4 to 5 minutes. Add minced garlic to pan; cook until minced garlic is barely golden, stirring constantly, 1 to 2 minutes.
Add chicken stock, scraping bottom of pan to loosen any browned bits. Increase heat to medium-high, and stir in Italian seasoning, vinegar, and remaining ¼ teaspoon each salt and pepper. Boil until liquid is reduced by about half, 4 to 5 minutes.
Stir in cream; cook until sauce is slightly thickened, about 4 minutes.
Return chicken to pan; cook until heated through, 1 to 2 minutes. Serve chicken with sauce; garnish with parsley, if desired.