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.
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.
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
Absolutely don't skip the crusting directions. It makes all the difference.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (492g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 394 (39%)|
|Amt Per Serving||% DV|
|Total Fat 43.7g||58 %|
|Saturated Fat 24.3g||122 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 203.2mg||63 %|
|Sodium 2425.1mg||84 %|
|Potassium 940.8mg||25 %|
|Total Carbohydrate 81.2g||24 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 75.6g|
|Protein 69.7g||100 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1009
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.