Parmesan Crusted Chicken - cooking recipe

Ingredients

For the chicken
4 boneless skinless chicken breast halves
2 egg whites
2 teaspoons cornstarch
1 lemon, juice of (half for chicken, half in sauce)
1 cup coarse dry breadcrumbs (preferably homemade using rustic-type bread)
1 tablespoon chopped fresh parsley
1 teaspoon kosher salt
1/4 teaspoon ground pepper
1/2 cup parmesan cheese, grated
1 lemon, zest of, minced
3 tablespoons olive oil
For the sauce
3 tablespoons shallots, minced
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup low sodium chicken broth (or regular)
5 tablespoons cold unsalted butter, cubed (divided use)
1 -2 teaspoon fresh sage, minced
salt
white pepper
cayenne

Preparation

For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
Set aside.
Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
Individually dip chicken brests first in egg mixture, then in crumbs.
Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
After 20 to 30 minutes, saute 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 skillet to a 450 degree oven to finish cooking.
Roast chicken until done, about 8 more minutes.
While chicken is roasting, prepare sauce.
For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
Add wine, cream, broth, and remaining lemon juice.
Simmer until reduced by half, 8-10 minutes.
Whisk in remaining butter, one tablespoon at a time, stirring constantly.
Add sage and seasonings.
Place roasted chicken on a plate and top with sauce.