|Chicken with Cream Sauce|
|In a large skillet; heat oil over medium high heat. Add chicken and garlic to pan. Brown for a few minutes.|
Add 2 cups (500 ml) chicken stock. Simmer, turning chicken frequently, until broth has almost evaporated. Remove chicken and set aside. Pour additional 1/4 cup (50 ml) stock into pan and stir to deglaze. Slowly whisk in cream and sugar. Return chicken to pan and heat gently in sauce, about 10 to 12 minutes).