Preheat the oven to 80 °C. Insert a baking tray in the middle.
Season the chicken breasts with salt and pepper. Sear in clarified butter on both sides for 1 min. Immediately transfer to the baking tray and cook in the oven for 1 hour.
Sauce: Chop the shallot and sauté in a little butter until soft. Extinguish with vermouth and stock. Boil at high temperature to just over half. Then gradually add the butter. While doing so, swirl and rotate the skillet until the sauce thickens. Season strongly with salt and freshly ground pepper. Then add the wild garlic and beat briefly with a hand mixer.
After cooking, cut the chicken breasts diagonally into narrow slices and arrange on hot plates. Cover with the hot sauce.
The chicken breasts go well with small, roasted potatoes or red Camargue rice.