Season the chicken on both sides with sea salt and black pepper
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, until cooked through and browned
(For the best juicy pan seared chicken, use a meat thermometer to check for doneness - remove immediately once it reaches 165° F, or you can remove at around 162° F and let the temperature come up a few more degrees as it rests in the next step.)
Remove the chicken from the pan and cover with foil
Add another tablespoon (15 ml) of olive oil to the pan
Add the garlic and shallot, and sauté for about 2-5 minutes, until fragrant and starting to brown
Add the wine and broth to the pan and use 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
Reduce the heat to low
Stir in the butter, parsley, and thyme, just until the butter melts
