Ingredients

• 3 ea chicken breasts, pounded
• 1 C bread crumbs
• 1 ea egg white, beaten
• 2 T dried thyme
• 1/4 C Parmigiano cheese
• 6 T butter
• 1 ea shallot, minced
• 1/2 C heavy cream
• 1/2 C dry white wine
• 1/2 C chicken broth
• 1 T fresh sage, chopped
• 1 t lemon juice
• cayenne pepper

Instructions

1. Saute the shallots in 1T butter until soft, add the cream, wine and stock, bring to a boil, and simmer to reduce by 1/2.
2. Remove from heat and whisk in 5 T of butter, then add the sage, lemon juice and cayenne. Season to taste with salt and white pepper.
3. Dredge the chicken through flour, then egg white, then bread crumbs mixed with thyme and cheese, then fry in oil until done.
4. Plate, dress with sauce, and serve.

Source: Food and Wine, Dec 2011

Contributed by: Skip