Preheat oven to 450

Prepare chicken breasts, cutting and pounding

Blend egg whites cornstarch, and lemon juice with a fork in a wide shallow dish: set aside

Combine bread crumbs, parsley, salt, and parsmesan , zest in a second wide, shallow dish.

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.

Sage butter Sauce

Saute shallots in butter in a small saucepan over med 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, 1T 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 a water bath until ready to serve.