• Prep the Herbs: Finely chop the parsley. Remove the leaves from the stems of the thyme and rosemary.
  .75 oz Fresh Rosemary, .75 oz Fresh Parsley, .75 oz Fresh Thyme
• Mince the Shallot: Peel and finely mince one shallot.
  1 Shallot
• Season the Chicken: Generously season both sides of the chicken breasts with salt and pepper.
  Salt, Pepper, 3 Boneless Skinless Chicken Breasts

Sear the Chicken:

• Heat the grapeseed oil in a cast iron skillet over high heat until it is very hot.
  2 tbsp Grapeseed Oil
• Carefully place the chicken breasts in the pan and let them cook for 5 minutes, or until a golden-brown crust has formed.
  3 Boneless Skinless Chicken Breasts

Continue Cooking the Chicken:

• Turn the heat down to medium, flip the chicken breasts over, cover the skillet, and cook until the internal temperature reaches 165°F.

Make the Sauce:

• Once the chicken has cooked, deglaze the pan with the white wine, scraping up any browned bits.
  ½ cup Dry White Wine
• Add the prepared parsley, tarragon, thyme, rosemary, shallots, and a minced garlic clove to the pan.
  .75 oz Fresh Rosemary, .75 oz Fresh Parsley, 1 tbsp Minced Garlic, 1 tbsp Dried Tarragon, 1 tbsp Butter, 1 Shallot, .75 oz Fresh Thyme
• Let the sauce simmer and reduce by half.

Finish the Sauce:

• Remove the chicken from the pan if you haven't already and stir in a tablespoon of butter into the sauce until it's completely melted and the sauce has a silky texture.
  1 tbsp Butter

Serve:

• Drizzle the white wine herb sauce over the chicken breasts before serving.