Halve double breast fillets. Wash the fillets and pat dry. Fry in hot oil for about 10 minutes until golden brown. Season with salt and pepper and let cool down. Chop the peeled garlic very finely. Mix the mayonnaise, crème fraiche, cream, garlic, 3 tablespoons of lemon juice and the zest of a lemon until smooth, add a little more cream if necessary. Season to taste with salt, pepper and sugar. Since you want the lemon taste to come out, you may need to add more lemon zest and some juice. Cut the chicken fillets into slices that are not too thick with a sharp knife and lay out roof tiles on a lower plate. Cover with the garlic cream and cover and refrigerate overnight.
Garnish with a few wafer-thin lemon wedges and some flat-leaf parsley before serving.
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