1. Pat the chicken dry with paper towels and season both sides with sea salt and black pepper.

2. In a large heavy-bottomed skillet, melt 1 tablespoon (15 ml) of olive oil over medium-high heat. Add the chicken and sauté for 4 to 8 minutes per side, ensuring it is cooked through and nicely browned.

3. For perfectly juicy pan-seared chicken, use a meat thermometer to check for doneness—remove it immediately once it reaches 165°F (74°C), or take it out around 162°F (72°C) and let the temperature rise a bit as it rests in the next step.

4. Remove the chicken from the pan and cover it with foil.

5. Add another tablespoon (15 ml) of olive oil to the pan. Sauté the garlic and shallot for about 2-5 minutes, until fragrant and starting to brown.

6. Pour in the wine and broth, using a wooden spoon to scrape any browned bits from the bottom. Bring to a gentle boil, then lower the heat and simmer for about 7 to 8 minutes, until the liquid volume is reduced by half.

7. Reduce the heat to low. Stir in the butter, parsley, and thyme until the butter melts.

8. Serve the flavorful sauce over the chicken.

   
   

Serving size: 1 chicken breast with 2-3 tbsp sauce (depending on how much you reduce it)