Parmesan Crusted Chicken Breasts

Ingredients

• 2 Chicken breast halves Boneless
• 2 Egg white
• 2 t. Cornstarch
• 1/2 Lemon juice
• 1 cup Bread crumbs
• 1 tablespoon Fresh Parsley
• 1 t. Kosher salt
• 1/4 t. Ground pepper
• 1 Lemon zest minced
• 1/2 cup Parmesan cheese grated
• 3 tblspoons olive oil
• 3 tablespoons Shallots minced
• 1/2 cup Dry White Wine
• 1/2 cup Heavy cream
• 1/2 cup Chicken broth
• 1 t. Lemon juice
• 4 tablespoons Unsalted butter cubed
• 1 t. Sage
• 1 t. Salt
• 1 t. White pepper
• 1 t. Cayenne

Instructions

1. Preheat oven to 450
2. Prepare chicken breasts, cutting and pounding
3. Blend egg whites cornstarch, and lemon juice with a fork in a wide shallow dish: set aside
4. Combine bread crumbs, parsley, salt, and parsmesan , zest in a second wide, shallow dish.
5. crust chicken breasts. Let chicken rest at room temp on a rack for 20-30 min to set crust. Saute chicken in Oilin a large non stick ovenproff skillet over medium high heat for about 3 mins or until golden brown and crisp Carefully turn with spatula and tranfer the skillet to the oven to finish cooking Roast chicken just until done about 8 more mins.
6. Sage butter Sauce
7. Saute shallots in butter in a small saucepan over med heat just until soft, 2-3 minutes.
8. Add wine, cream, broth and lemon juice. Simmer until reduced by half, 8-10 minutes.
9. Whisk in butter, 1T at a time, stirring constantly. Do not add more butter until previous addition has melted completely.
10. Finish sauce with sage and seasonings. Keep warm in a water bath until ready to serve.