Parmesan Crusted Chicken with Herb Butter Sauce

Parmesan Crusted Chicken...with herb butter sauce.

INGREDIENTS
FOR THE PARMESAN CRUSTED CHICKEN:

• 4 boneless skinless chicken breast halves
• 2 egg whites
• 2 teaspoons cornstarch
• 1 tablespoon lemon juice
• 1 cup fresh breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 2/3 cup Parmesan cheese, grated
• Salt and pepper, to taste
• 2 tablespoons canola oil

FOR THE HERB BUTTER SAUCE:

• 1/2 cup Chardonnay or Sauvignon Blanc
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Juice of 1/2 a lemon
• 1/2 stick unsalted butter, cut into tablespoon-sized portions
• 1 tablespoon fresh chives, parsley, and basil (or other herbs), finely minced
• Salt and pepper, to taste
• Cornstarch
• Tomatoes and herbs, to garnish

INSTRUCTIONS
FOR THE CHICKEN:

1. Pound each chicken breast to about 3/4 inch thick.
2. Combine the egg whites, cornstarch, and a tablespoon of lemon juice in a shallow dish for dredging. Combine the breadcrumbs, Parmesan, parsley, salt, and pepper in another shallow dish.
3. Dredge each chicken breast in the egg white mixture, and then in the breadcrumb mixture. Make sure the chicken is completely covered with the breadcrumbs. Let the breadcrumbed chicken sit on a wire rack or baking sheet for 30 minutes to allow the crust to set.