Chicken breast supreme with a crispy crust

Chicken breast supreme with a crispy crust
Chicken breast with the wing attached makes this a nice product to present.

Ingredients

4 pieces chicken breast supreme with skin
2.5 dl dry white wine
60 ml olive oil
30 ml sunflower oil
6 medium peeled garlic cloves, 3 flattened and 3 finely chopped
2.5 grams dried oregano
2.5 grams dried thyme
1.3 grams dried rosemary (crumbled)
50 grams of unsalted butter
Sea salt
Pepper

Preparation

1) Sprinkle the chicken breast with salt and pepper to taste.
2) Take a large plastic bag and put the olive oil, the flattened garlic, oregano, thyme and rosemary here.
3) Then add the chicken and marinate well.
4) Close the plastic bag and put it in the refrigerator for at least 2 hours.
5) For even better results, you can also put the chicken in the fridge all night.
6) Remove the chicken breast from the bag and let the excess marinade drain for a while.
7) Take a plate and place the chicken breast on it.
8) Then take a large casserole with extra thick bottom and find a pan that fits in the large casserole!
9) Pour the sunflower oil into the large casserole over high heat.
10) Place the chicken breast skin down in the pan. Place a layer of aluminum foil over it and place the other pan on top.
11) Then reduce the heat to medium and fry the chicken until golden brown. Takes about 5 minutes.
12) Take out the pan and remove the aluminum foil, turn the chicken over and fry it further to a core temperature of 72 degrees Celsius in about 5 minutes.
13) Remove the chicken from the pan place it on a preheated plate for 10 minutes.
14) Take a flat pan, add the wine and sliced garlic and let it come to a boil.
15) Scrape the bottom with a ladle so that nothing is lost and let it boil for about 4 minutes.
16) Then add the butter in pieces and stir well with a whisk until it is them smooth sauce.
17) Place the chicken breasts on the preheated plates and spoon the sauce over the chicken breasts.