Foryoueats: Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce Recipe

Ingredients

• 2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil
• 1 cup homemade or store-bought low-sodium chicken stock
• 1 1/2 teaspoons powdered gelatin
• 1 small shallot, minced (about 1 tablespoon)
• 1 tablespoon minced fresh rosemary leaves
• 1 (1 1/2-inch) piece of peeled zest plus 1 1/2 tablespoons fresh juice from 1 lemon
• 2 tablespoons unsalted butter
• 2 teaspoons soy sauce