Parmesan Crusted Chicken Breasts with Sage-Butter Sauce

Recipe from Jacey Sakoff

Chicken:
2 (8 oz each) boneless skinless chicken breasts, halved lengthwise & lightly pounded
2 egg whites
2 tsp cornstarch
Juice of ½ lemon
Olive oil (for sautéing)

Crusting Mixture:
1 cup coarse dry bread crumbs (pulsed Ciabatta bread)
1 tbls chopped fresh parsley
1 tsp kosher salt
¼ tsp pepper
Zest of one lemon, minced
½ cup Parmesan cheese

Preheat oven to 450 degrees.  Prepare chicken.  Blend egg white, cornstarch, and lemon juice with fork in wide, shallow dish; set aside.  Combine bread crumbs, parsley, salt, pepper, lemon zest, and parmesan cheese.  Dip chicken in egg white mixture, then in crusting mixture.  If desired, let chicken rest at room temp on a rack for 20 minutes to set crust.  Sauté chicken in oil in large nonstick ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp.  Carefully turn with spatula and transfer skillet to oven to finish cooking.  Roast chicken just until done, about 8 more minutes.  Serve with Sage-Butter sauce.

Sage-Butter Sauce:
1 tbls butter
3 tbls minced shallots
½ cup dry white wine
½ cup heavy cream
½ cup low-sodium chicken broth
1 tsp fresh lemon juice
4 tbls cold butter, cubed
1-2 tsp minced fresh sage
Salt
Pepper
Cayenne, to taste

Sauté shallot in butter in small saucepan over medium heat just until soft, about 2-3 minutes.  Add wine, cream, broth, and lemon juice.  Simmer until reduced by half, about 8-10 minutes.  Whisk in butter, 1 tbls at time, stirring constantly.  Don 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.