Sear Roasted Chicken Breasts with Shallot Herb Pan Sauce

I am a wife, mother, and grandmother. I love to cook. I have Multiple Sclerosis. I am also known as the Snack Lady at Vacation Bible School.

4 chicken breasts, bone in and skin on

2 ½ teaspoons kosher salt

1 teaspoon fresh ground pepper

1 teaspoon canola oil

subheading: Pan Sauce:

1 small shallot, minced fine

1 cup chicken stock (preferably homemade) or water

2 to 3 thyme sprigs

1 rosemary sprig

Zest and juice of ½ of a lemon

½ tbsp butter

Salt and pepper to taste

Directions at dadcooksdinner.com

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