Remove the breast keeping skin on, and the exposed bone of the wing.
Remove tenders, rub with olive oil and Rosemaryand slide under the skin of the breast.
Salt the outside of the breast.
Fry in a hot skillet with about 1 tbs of olive oil in it skin side down. Cook till browned (6 mins)
Flip and reduce heat to medium. Add 1 tbs butter, leaves of 12 sprig of rosemary, and 2 of thyme. Baste chicken, and cook until the internal temp is 75C (165F) or no longer pink.
Remove Breast to rest on a board, add 1/2 cup chicken stock, and reduce to half, then take it off the heat and add 2 tbs of butter and whisk in to thicken.
Slice breast into quarters and spoon pan sauce over the top.