Heat a skillet over medium heat and add olive oil. Add the Brussels sprouts. Sauté until the sprouts are tender, about 7-10 minutes. I cover the pan for about half the time to assure the sprouts are tender.
Add the garlic and sauté for one minute. Remove the Brussels sprouts and set aside.
Whisk together the chicken stock, half & half, and cornstarch until smooth. Pour the mixture into the pan and simmer until the sauce starts to thicken.
Add the Brussels sprouts back to the pan and toss to coat in the creamy sauce until heated through. Add salt and pepper to taste.