Parmesan-Breaded Chicken with Creamy Sage Sauce

Ingredients

• 0.3 teaspoon pepper black
• 1 cup breadcrumbs fresh french
• 1 teaspoon cornstarch 
• 1 large egg white 
• 0.3 cup less-sodium chicken broth dry white fat-free
• 0.7 cup less-sodium chicken broth fat-free
• 1 tablespoon flour all-purpose
• 2 teaspoons sage fresh chopped
• 0.5 teaspoon garlic salt 
• 1 tablespoon juice of lemon fresh
• 1 teaspoon juice of lemon fresh
• 2 teaspoons butter light
• 1 teaspoon olive oil 
• 1 teaspoon oregano dried
• 0.8 ounce parmesan cheese fresh shredded
• 0.3 teaspoon salt 
• 3 tablespoons shallots minced
• 24 ounce chicken breast halves boneless skinless

Equipment

• baking sheet
• sauce pan
• oven
• whisk
• wire rack
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Preheat oven to 45
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine breadcrumbs and next 4 ingredients in a shallow dish.
4. Combine 1 tablespoon lemon juice, cornstarch, and egg white in another shallow dish. Stir well with a whisk.
5. Dip each chicken breast half in egg white mixture; dredge in breadcrumb mixture.
6. Place chicken breast halves on a wire rack; let stand 10 minutes.
7. Place a baking sheet in oven to heat while chicken stands.
8. Coat each chicken breast half well with cooking spray.
9. Remove hot baking sheet from oven; coat with cooking spray.
10. Place chicken breast halves on baking sheet, and bake at 450 for 20 to 25 minutes or until chicken is done.
11. While chicken bakes, heat oil in a small saucepan over medium-high heat.
12. Add shallots; saut 2 minutes or until tender.
13. Sprinkle shallots with flour; stir well, and cook 1 minute.
14. Add broth, wine, and 1 teaspoon lemon juice; bring to a boil. Reduce heat, and simmer 2 minutes or until thick, stirring occasionally.
15. Add butter, stirring with a whisk until butter melts. Stir in chopped sage and salt.
16. Serve immediately with chicken breast halves.