"Cuisine at Home" parmesan chicken

I know, I know, this is the Taste Of Home site! But, I figured, most people who get TOH also got the sample issue of Cuisine at Home that I got. You know, with the parmesan crusted chicken on the front? Lots of pictures explaining how to make it? Well, just so you know, it IS good. But I've lost the magazine. Truth be told, I think I accidentally burned it. I found the recipe for the chicken itself on the mag's website. However, that lovely lemony wine sauce that goes with it was NOT online. (I actually didn't put wine in it...Baptist here!) Can anyone give me the recipe for the sauce? I'm making the chicken tonight. Thanks!!!

Parmesan Crusted Chicken
Prepare:
2 boneless, skinless chiken breast halves

For dipping mixture:
Whisk: 2 egg whites
2 t cornstarch
juice of 1/2 lemon


Crusting Mixture
combine: 1 c coarse dry bread crumbs
1 T chopped fresh parsley
1 t kosher salt
1/4 t ground black pepper
zest of one lemone, minced
1/2 c Parmesan cheese, grated

Preheat oven to 450 degrees.
Prepare chicken breasts by halving and pounding.
Whisk egg whites, cornstarch, and lemon juice in shallow dish for dipping mixture.
Add Parmesan cheese to the Crusting mixture. Crust prepared chicken, let rest 20-30 min. at room temp, saute in 3 T olive oil 3 min. or until crisp. Carefully turn with spatula. Roast chicken just until done, about 8 more min.

Sage-Butter Sauce
Saute in 1 T unsalted Butter
3 T shallots,minced
Add and reduce:
1/2 c dry white wine
1/2 c heavy cream
1/2 c low-sodium chicken broth
1 t. fresh lemon juice
Whisk in:
4 T cold unsalted butter:cubed
Finish with:
1-2 t minced fresh sage
Salt, white pepper, and cayenne to taste

Saute shallot in butter in a small saucepan over med. het just until soft, 2-3 min.
Add wine, cream, broth, andlemon juice. simmer until reduced by half, 8-10 min.
Whishk in butte, 1 T at a time stirring constantly. Do not add more butter untl previous additon has melted completely.
Finish sauce with sage and seasonings. Keep warm in water bath until ready to serve.

I got this mag also. I really liked it and am thinking of subscribing.