CRUSTING CHICKEN:

Pound chicken breast with mallot until about 1/2 in thick (you may need to cut them in half).

Mix egg whites, cornstarch & 1 tbsp lemon juice in small bowl. Combine bread crumbs and parmesan cheese in shallow dish.

Dip chicken breast into egg mixture, then coat with bread crumbs, pressing into chicken.

Place chicken breasts onto cooling rack on top of baking sheet. Place in refrigerator for 20 minutes.

FOR SAUCE:

Saute shallots in 1 tbsp butter over medium heat 2-3 minutes. Add wine, cream, broth & lemon juice. Simmer until liquid is reduced by half about 8-10 minutes. Whisk in remaining 4 tbsp butter, 1 at a time. Melt each tbsp before adding next. Stir in salt & pepper, and dash of paprika. Keep warm until ready to serve.

CHICKEN:

Brown chicken in about 2 tbsp olive oil until just browned. Place on cookie sheet and back another 8 minutes at 400, until done.

Top with sauce and serve