PINE-NUT PARMESAN CHICKEN WITH ROSEMARY BEURRE BLANC

Steps:

• Flatten chicken to 1/4-in. thickness; set aside., Place the bread crumbs, cheese, pine nuts, garlic, rosemary, Italian seasoning and salt in a food processor; cover and process until blended. Transfer to a shallow bowl. Place egg in another shallow bowl. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet, brown chicken in butter and oil. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 375° for 10-15 minutes or until a thermometer reads 170°., In a small saucepan, combine the wine, shallots, vinegar, lemon juice, garlic and salt. Bring to a boil; cook until liquid is reduced by three-fourths., Reduce heat to low; stir in cream. Gradually whisk in butter, 1 tablespoon at a time, allowing butter to melt between additions. Remove from the heat; stir in rosemary. Drizzle over chicken and sprinkle with pine nuts.