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1
Season the chicken all over with salt and pepper.
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2
In a large zippered plastic bag, combine the olive oil, whole smashed garlic, oregano, thyme, and rosemary.
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3
Add the chicken and rub the marinade all over to coat each breast.
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4
Seal the bag and refrigerate for at least 2 hours or as long as overnight.
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5
Remove the chicken breasts from the bag, letting the excess marinade drip off.
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6
Transfer the chicken to a plate and set aside.
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7
Place a large cast-iron or other heavy frying pan over medium-high heat.
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8
Have ready a second cast-iron or heavy frying pan that fits just inside the first one, as if theyre nesting.
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9
When the first pan is very hot, add the canola oil.
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10
When the oil is hot (it should shimmer but not smoke), put the chicken breasts in the pan skin-side down.
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11
Cover with a piece of aluminum foil that just covers the breasts.
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12
Place the second frying pan on top of the foil covering the chicken breasts.
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13
Reduce the heat to medium and cook, without moving the chicken, until the skin is crispy and a deep golden brown, about 5 minutes.
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14
Remove the pan and foil, turn the chicken halves over, and continue to cook until a thermometer in the thickest part of the breast registers 160 degrees F, about 5 minutes longer.
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15
Transfer the chicken to a warm platter and let rest for 10 minutes while you make the sauce.
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16
Return the frying pan to the stovetop over medium-high heat.
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17
Add the wine and minced garlic and bring to a boil, scraping the bottom of the pan to loosen any browned bits.
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18
Cook for about 4 minutes.
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19
Add the butter in pieces, whisking it into the sauce until the sauce is smooth and silky.
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20
Transfer the chicken to warmed serving plates and spoon over the sauce.
