1 tablespoon chopped fresh flat-leaf Italian parsley
1 teaspoon chopped fresh thyme
Preheat your oven to 400°F.
Season the outside of each chicken breast with salt and pepper.
Place your Stargazer Cast Iron skillet over medium-high heat and add oil. Add the chicken, skin-side down to skillet and allow to brown, 5-10 minutes. Turn and cook for another 2-3 minutes.
Remove the skillet from heat and transfer to the oven. Bake for 30-35 minutes until the chicken is cooked through. Remove the skillet from oven. Transfer the chicken to a plate, cover with aluminum foil, and set aside.
Place the skillet back over medium heat. Add 1 tablespoon butter and cook until melted. Add shallot and cook until softened, 2-3 minutes. Season with salt and pepper.
Add wine to deglaze the pan, scraping up any browned bits on bottom of pan. Add stock and cook for 10-15 minutes, until sauce is thickened and reduced.
Add the chicken back to the skillet and add remaining 1 tablespoon butter and cook until melted. Stir in parsley and thyme and cook for another minute. Taste and adjust as desired. Transfer to serving plates and serve warm.