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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.
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