Step 1

Pre-heat oven to 400 degrees.

Step 2

Place cast iron pan in oven for 10 minutes.

Step 3

While cast iron is pre-heating, place chicken breast skin side down on a cutting board and cover with plastic wrap.

Step 4

With a mallet or rolling pin, lightly pound out the chicken breasts so they flatten to about 3/4 inchess thick.

Step 5

Flip the chicken over and sprinkle salt and pepper on skin of chicken breasts.

Step 6

When cast iron pan is pre-heated, carefully remove it from the oven and place it on the stovetop over medium heat.

Step 7

Add the oil.

Step 8

Now place chicken breast skin side down into the pan and cook for 6-8 minutes or until the skin is crisped up and brown.

Step 9

Flip the chicken over so it is skin side up and turn off the stove.

Step 10

Add the butter and fresh herbs to the pan and place in the oven for 10 minutes.

Step 11

Once the chicken has cooked for 10 minutes, remove to a plate and cover loosely with aluminum foil for 5 minutes to rest.

Step 12

Place the cast iron pan back on the stovetop over medium low heat.

Step 13

Add chicken stock and butter and whisk together making sure to scrape up any bits from the pan.

Step 14

Bring to a light simmer and reduce by half.

Step 15

Pour pan juices into a container.

Step 16

Serve chicken breasts immeditely with pan juices on the side.