Chicken Breasts with White Wine Pan Sauce with Crème Fraîche and Spring Herbs

Name: Chicken Breasts with White Wine Pan Sauce with Crème Fraîche and Spring Herbs
Ingredients: 4 (10-ounce) skin-on airline chicken breasts; 1 ¼ teaspoons kosher salt, plus more to taste; ½ teaspoon black pepper, plus more to taste; 1 tablespoon neutral oil (such as grapeseed); ¼ cup sliced spring onion bulb (from 1 large spring onion), sliced green garlic bulbs, or sliced ramp bulb and greens; ⅓ cup dry white wine; 1 cup chicken stock or lower-sodium chicken broth; 2 tablespoons crème fraîche; 3 tablespoons chopped mixed tender fresh herbs (such as tarragon, dill, chives, and parsley); 1 teaspoon fresh lemon juice