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1
For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
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2
Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
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3
Set aside.
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4
Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
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5
Individually dip chicken brests first in egg mixture, then in crumbs.
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6
Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
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7
Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
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8
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.
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9
Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
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10
Roast chicken until done, about 8 more minutes.
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11
While chicken is roasting, prepare sauce.
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12
For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
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13
Add wine, cream, broth, and remaining lemon juice.
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14
Simmer until reduced by half, 8-10 minutes.
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15
Whisk in remaining butter, one tablespoon at a time, stirring constantly.
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16
Add sage and seasonings.
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17
Place roasted chicken on a plate and top with sauce.
