Julienne the carrot and slice other vegetables finely. Then set aside
Cut the breasts in half or quarters depending on size
Season with salt & pepper, then cover with flour
Heat some oil in a frypan and fry chicken till golden brown
Add the white wine, then add the chicken stock. Simmer for 5-10 minutes
Add the cream
While poaching add some salt & pepper and the garlic
When nearly done add the prepped vegetables and simmer for 2 more minutes
Take off heat and add chopped parsley
Stir well and serve.