In a pan/ skillet, heat the butter on medium heat until lightly foaming.

Separate the yokes and egg whites.

Add the chicken and cook until lightly brown on both sides, about 5 minutes. Add salt and pepper, herbs de provence and garlic. Leave the cloves whole.

Cover pot and allow chicken to cook for about 25-30 minutes. You want the chicken to be cooked through with clear juices running if pricked with a fork. As the chicken cooks, baste the chicken with its butter several times.

When chicken is done, remove to a plate and keep warm. Mash the garlic in the pan with the back of a spoon.

Add the 1/2 cup of white wine and reduce it by about half over high heat while scraping the bottom of the pot.

In another small pot, beat the egg yolks until they are thick and sticky over medium heat. Beat in lemon juice and 1 tablespoon of white wine.

Continue to beat the sauce over low heat until it is thick and creamy. This will create a thick and gorgeous hollandaise sauce.

Plate the reserved chicken and pour the hollandaise sauce over the top.

Garnish with some chopped parsley.