Prepare all the necessary products.

Rinse chicken in running water and with a sharp knife cut the breast down the middle, flip it, and not hard, but insistently repel to give a flat shape as if you cook chicken tobacco. You can then RUB the chicken with salt, but I do it differently, making the meat salted evenly and remain juicy. To do this, a liter of drinking water add 1/4 Cup salt, stir until dissolved, pour the chicken with the brine and leave for one hour.

Hold the chicken in brine conveniently in the same pan where you will fry, crushing burden – so he will be immersed in the brine completely and at the same time slightly dangerous, to make it easier to fry. I got this design)))

Remove the chicken from the brine, rinse under running water, dry and RUB with crushed black pepper and paprika. Before the next step just want to warn you, to avoid sticking and damage "Curley" skins, cut-out baking paper (parchment) circle the diameter of the bottom of your pan and line a rimmed on the bottom before roasting.

In a frying pan, enough to lay the chicken, melt 50 g of butter, lay the chicken, press down with something heavy and on medium heat fry until Golden – first from the skin side, then on the inside. Well, something like that...))

When the chicken is seared on both sides (to bring it to full readiness optional), remove it from the pan and set aside. The oil remaining in the pan, drain and strain pan wipe (or wash) and return to the small fire. Add a couple tablespoons of oil in which we fried the chicken, and crushed garlic (my garlic grew the giant:) so I was limited to 4 cloves), stirring, sauté for a few minutes, then pour in the cream and bring to low simmer. Add chicken, cut into pieces (be sure to lay out the fried chicken pieces, skin up, otherwise it'll just soften, as blotting paper) and simmer, covered for 10 minutes on low heat.

Let stew a few minutes under the lid. Serve garnished with cilantro or Basil and pita or fresh bread to SOP the sauce.