Roasted Chicken Breast with Gravy

2 bone-in chicken breasts

1 teaspoon dried thyme

1 ½ tablespoons olive oil

Salt and pepper

1 shallot, minced

1 tablespoon butter

½ cup white wine

1 cup chicken/turkey stock

Season bone-in chicken breast with salt and pepper on both sides, and sprinkle dried thyme on the rib side. Sear skin side in olive oil until browned. Flip the chickens over and place in a preheated 425 degree oven for 25 minutes, checking the temperature in the last 5 minutes. Remove to a cutting board, tent, and rest for 5 minutes

Add chopped shallots to the pan with some butter and cook until softened. Deglaze with white wine and turkey stock. Reduce until desired consistency and flavor, adjust seasoning and add cornstarch slurry if needed. Strain the sauce and set aside to serve over the chicken.