Instructions

• Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick. Place between layers of paper towels to dry out.Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
• While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
• Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, sage and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced, about 6 minutes. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dissolve corn starch in 1/2 cup cold water and add to sauce. Continue to simmer and stir until slightly thickened.
• Return chicken to pan, cover and simmer a few minutes to heat through and poach the chicken to tenderize it.