Annie's Cooking Club

For the chicken:

2 boneless chicken breasts, cut into 2 thin portions each

2 egg whites

2 t. cornstarch

juice of ½ a lemon

            1 cup bread crumbs

            1 T. parsley           

            1 t. salt

            ¼ t. pepper

            3 T. olive oil

For the Sauce:

½ cup dry white wine

            ½ cup heavy cream

            ½ cup low-sodium chicken broth

            1 t. fresh lemon juice

            4 T. (1/2 stick) unsalted butter, cubed

            2 t. sage

Preheat 450°

Chicken:

Blend egg whites, cornstarch and lemon juice in one dish.

Combine bread crumbs, parsley, salt, and pepper in a second dish.

Dip chicken in egg mixture, then on crumb mixture. 

Saute chicken in oil in an oven-proof skillet over medium-high heat, for about 3 minutes, or until crumbs are golden brown. 

Finish roasting in oven for 8 minutes. 

Sauce:

In a sauce pan, add wine, cream, broth and lemon juice.  Simmer until reduced by half, 8-10 minutes. 

After reducing, lower heat and add butter a few pats at a time, add more after it melts and mixes. 

After all the butter, remove from heat and add sage. 

Serve sauce over chicken.