Set pan with juices over 2 burners. Add chicken broth, wine, and herb sprigs. Bring to a boil over medium-high heat, stirring with a wooden spoon to loosen browned bits. Cook, stirring, about 5 minutes to reduce a bit.
In a bowl, whisk cornstarch into ½ cup cold water. Stir cornstarch slurry into pan, lower heat to medium, and cook, stirring, 1 minute to thicken (no longer or it will thin out again). Strain. Stir in minced herbs.