Reduce the heat to medium and add the garlic, onion, carrot, and celery. Cook for 7 to 8 minutes, or until they begin to soften. Stir in the flour and cook for 1 to 2 minutes.
Add the chicken stock and heavy cream, then bring the mixture to a simmer. Add the chicken breasts back to the pan, submerging them in the sauce as much as possible.
Plate the chicken, then return the sauce to the stovetop, simmering until it has thickened slightly. Season to taste with salt and pepper, then spoon the sauce over the chicken.
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