Sage-Butter Sauce

Saute in saucepan 2-3 minutes:
1 T butter
3 T shallot, minced

Add & reduce 8-10 minutes:
1/2 cup white wine
1/2 cup cream
1/2 cup chicken broth
1 t lemon juice

Whisk in stirring constantly:
4 T butter, 1 Tablespoon at a time

Finish with
1-2 t minced sage
salt & pepper
Cayenne to taste

Serve with Parmesan Crusted Chicken or Pork
Dip in:
2 egg whites
2 t cornstarch
Shake/roll in Crusting mixture and let set for 20-30 mminutes:
1 cup coarse bread crumbs
1 T Parsley
Salt & pepper
optional: (1/2 cup Parmesan cheese)
Saute meat in oil in skillet for 3 minutes
Turn and then transfer to 450 oven to roast for 8 minutes.
Or finish in skillet

Serve with Garlic & Rosemarry Roasted Potatoes