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2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 cup homemade or store-bought low-sodium chicken stock
1 1/2 teaspoons powdered gelatin
1 small shallot, minced (about 1 tablespoon)
1 tablespoon minced fresh rosemary leaves
1 (1 1/2-inch) piece of peeled zest plus 1 1/2 tablespoons fresh juice from 1 lemon
2 tablespoons unsalted butter
2 teaspoons soy sauce
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