Chicken in A Creamy White Wine Sauce

Melt the butter in a large frying pan over medium-high heat.
Brown chicken.
Pour in the chicken stock and wine,using enough stock so that the chicken is covered half way to two thirds of liquid.
Add the whole garlic cloves.Reduce heat to medium-low,sprinkle flour over the top of the contents of the pan and cover.
Simmer for 40-45 mins,until chicken is cooked through.
When chicken is cooked through,remove to a dish and keep warm.
Boil the liquid until it is reduced to about 350ml.
Whisk the cream into the reduced liquid,breaking up the garlic cloves as much as you can.
Return chicken to the pan and heat through.