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Parmesan Crusted Chicken w. Sage Butter Sauce

Ingredients: 4 boneless, skinless chicken breasts 2 egg whites 2 Teaspoon(s) cornstarch 1 juice of lemon 1 Cup(s) coarse dry bread crumbs 1 Tablespoon(s) fresh parsley,chopped 1/2 Cup(s) parmesan cheese,grated 1 kosher salt 1/4 Teaspoon(s) ground black pepper 1 zest of 1 large lemon 1 Tablespoon(s) unsalted butter 3 Tablespoon(s) shallot,minced 1/2 Cup(s) dry white wine 8 Tablespoon(s) heavy cream 1/2 Cup(s) low sodium chicken broth 13/625 Cup(s) fresh lemon juice 4 Tablespoon(s) unsalted butter,cold, cubed 1 Teaspoon(s) fresh sage,minced 1 salt,white pepper and cayenne to taste Directions: Preheat oven to 450. Pound chicken breasts to -inch thickness. Whisk egg whites, cornstarch, and lemon juice in shallow dish for dipping mixture. Combine bread crumbs and next 5 ingredients (through lemon zest) for crusting mixture. Dip prepared chicken in egg white/cornstarch mixture. Pat crusting mixture on both sides of chicken and air-dry on rack about 20-30 minutes. Saut chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes. Serve chicken with sage-butter sauce. Sage-Butter Sauce: Saut shallots in 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 tablespoon at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm in water bath until ready to serve.
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