Over medium-high heat, in the pan you used to cook the chicken, sauté minced garlic until fragrant, about 30 seconds.
Stir in the tomato paste and Italian seasoning. Stir for just a few seconds.
Add the stock and wine, stirring and scraping the bottom of the pan to dissolve the fond. Reduce liquid by about half.
Taste, and add a little salt and/or pepper if necessary. Reducing the sauce intensifies the saltiness, so don't add any until you finish the reduction.
Remove from the heat and whisk in the herbs and extra virgin olive oil.