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Prepare the ingredients for the pan sauce: finely dice the shallot, slice the garlic thinly, and finely slice the chives.
In a pan, sauté the shallot and garlic over medium-high heat until fragrant.
Deglaze the pan with the white wine and let it reduce by about 80%.
Add the chicken stock and let it simmer until reduced by about 80%.
Whisk in the cold unsalted butter a little at a time to emulsify the sauce.
Finish the sauce with the lemon juice and the sliced chives.
Taste and adjust seasoning as needed.