Pat the chicken dry with paper towels. Season 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 degrees F (74 degrees C), or you can remove at around 162 degrees F (72 degrees C) 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.

Serve the sauce over the chicken.