Blanch the garlic cloves for 4 minutes in a pan of boiling water. Remove with a slotted spoon and pop the cloves out of their skins.
Heat the oil in a shallow frying pan and melt the butter in it. When it sizzles, fry the chicken breasts, skin side down first, for 2-3 minutes on each side until golden.
Reduce heat to as low as possible. Add the garlic and bay leaf and cover the pan. Cook gently until the chicken is cooked right through, about 15-20 minutes.
Lift out the chicken and set aside. Increase the heat, pour in the cider and bring to a boil. Mash the garlic into the cider with a wooden spoon, scraping the pan.
When the cider has almost evaporated pour in most of the cream and season to taste. Return the chicken to the pan and add a little more cream if wished. Cook for 2-3 minutes.