For the chicken:
Juice of 1 lemon
5 tablespoons virgin olive oil
4 chicken breasts
Zest of 1 lemon, in strips
8 sprigs thyme
½ teaspoon cracked black pepper
Kosher salt and freshly ground black pepper
For the sauce:
1 tablespoon pure olive oil
1 large shallot, minced
1 cup Chicken Stock or low-salt canned chicken broth
Juice of ½ lemon, plus a few drops
1 teaspoon finely chopped thyme leaves
3 tablespoons cold butter
Kosher salt and freshly ground black pepper