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With the chicken sucs in the pan, deglaze the f*ck out of that pan with the red wine.
Reduce that on a medium heat until syrupy.
Add in the fine diced shallot and cook until translucent.
Next add in the chicken stock and allow to reduce by about half. Your spoon or spatula should leave a trace in the sauce.
Reduce the heat and add in the fresh finely cut herbs and the lemon juice. Cook for about a minute and turn off the heat.
Add in the butter and keep the pan moving to emulsify.
Taste for seasoning and adjust as necessary.