Juicy Airline Chicken Recipe: Easy Lemon-Herb Pan Sauce

Ingredients

• 2 Airline Chicken Breasts (about 8 oz/225g each), skin on
• 1 tablespoon olive oil (15 ml)
• 1/2 teaspoon kosher salt (3g)
• 1/4 teaspoon black pepper (1g), freshly ground
• 1 tablespoon unsalted butter (14g)
• 1 clove garlic, minced (3g)
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1/4 cup dry white wine (60 ml), such as Sauvignon Blanc
• 1/4 cup chicken broth (60 ml), low sodium
• 1 tablespoon lemon juice (15 ml), freshly squeezed
• 1 tablespoon unsalted butter (14g), cold, cut into cubes
• 1 tablespoon fresh parsley, chopped (5g)
• 1 tablespoon fresh chives, chopped (5g)
• Salt and pepper to taste