Heat a large fry pan with a medium heat, add in the olive oil and the 4 whole cloves of garlic (skins on), and sauté for 5 to 6 minutes

In the meantime, add the chicken breasts over some paper towels and pat dry, then cut each one into 1 1/2 inch thick pieces (4 cm) and season with salt & pepper

After sautéing the garlic for 5 to 6 minutes and the olive oil is infused, remove the garlic from the pan

Using the same pan with the same heat, add in the pieces of chicken, all in a single layer, and lightly brown for 3 to 4 minutes per side, once the chicken is lightly browned, add in the sliced garlic and mix continuously, after 1 minute, add in the flour and continue to mix together and go for 2 minutes

After cooking the flour for 2 minutes, add in the white wine and give the pan a gentle shake, simmer for 3 minutes, then add in the broth and bay leaves, raise to a high heat, and give it a gentle mix

Once it comes to a boil, place a lid on the pan and lower it to a low heat, simmer for 10 minutes or until the chicken is fully cooked (you want the temperature of the chicken to be at least 165°F - 75°C or cut a piece and ensure there is no pink), then remove from the heat

Transfer into a large serving dish and sprinkle with chopped parsley, enjoy!