Melt butter in a large frypan over medium-high heat. Add chicken breasts and cook until nicely browned on both sides. Pour in chicken stock and white wine using enough chicken stock so that the chicken pieces are covered halfway to two thirds by liquid. Add whole garlic cloves.
Reduce heat to medium-low, sprinkle flour over the top of the contents of the frypan and cover with a lid. Simmer for 40 to 45 minutes or until chicken is cooked through.
When cooked through remove the chicken to a dish and keep warm. Boil the liquid in the frypan until it is reduced to about 1 1/2 cups. Whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can. Return chicken to the pan and heat through.