2 boneless, skinless chicken breast halves (6-8 oz. each)

2 egg whites

2 tsp. corn starch

1/2 cup grated Parmesan cheese

Juice of 1/2 lemon

1 cup coarse dry bread crumbs

1 T. chopped fresh parsley

1 tsp. kosher salt

1/4 tsp. ground black pepper

Zest of one lemon, minced

Olive oil

1 T. unsalted butter

3 T. minced shallots

1/2 cup dry white wine

1/2 cup heavy cream

1/2 cup chicken broth

1/2 tsp fresh lemon juice

4 T. (1/2 stick) cold unsalted butter, cubed

1-2 tsp minced fresh sage

Salt, white pepper, and cayenne to taste

 

Trim excess skin and fat from chicken. Slice each breast half lengthwise down the center. Lightly pound each piece to an even thickness. Blend egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish. Combine bread crumbs, Parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish. Dip both sides of prepared chicken into egg white-corn starch mixture. Transfer the chicken to the crumb dish. Pat crumbs on both sides of chicken. It’s ok if some crumbs fall off. Air dry on rack for 20-30 minutes. Sauté chicken in oil in a large, nonstick skillet over medium-high heat for about 3 minutes each side, or until golden brown and crisp.

Sauté shallots in 1 T. unsalted butter in a small saucepan over medium heat just until soft, 2-3 minutes. Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8-10 minutes. Whisk in butter, 1 T. at a time, stirring constantly. (4 T. total.) Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in a water bath until ready to serve.