Crispy Skinned Pan-Roasted Chicken Breasts + Rosemary Thyme Pan Sauce

Boneless, Skin-on Chicken Breasts Kosher Salt and Black Pepper 1-2 tablespoons Light Olive Oil 1 shallot, minced 1 Garlic Clove, minced 1 cup Chicken Stock 2 Sprigs of Fresh Thyme 1 Sprig of Rosemary 1 tablespoon Unsalted Butter Salt and Pepper, to taste