Lemon Sage Chicken

Chicken:

2 boneless skinless chicken breasts (about 6 oz each)
2 eggs, beaten
1/4 c asiago cheese
1 tbsp fresh parsley, minced
1/2 tsp dried basil
pinch of salt, pepper
1/4 c flour
2 tbsp EVOO

Sauce:

1 shallot, minced
2 cloves of garlic, minced
1/4 c white wine
4 tsp lemon juice
1 tbsp fresh parsley, minced
1 tsp dried sage
1/2 c heavy whipping cream
2 tbsp cold butter, cubed

Preheat oven to 375 F.  Heat EVOO in skillet over medium heat.  Flatten chicken to 1/2 inch thickness.  In a shallow bowl, place flour.  In another shallow bowl, combine eggs, cheese and seasoning.  Coat chicken with flour (shake off excess) and then dup in egg mixture.  Brown chicken in skillet, turning once.  Transfer to a baking dish and bake for 15-20 minutes.
While chicken is baking, begin the sauce.  In the skillet, saute the shallot and garlic in the drippings.  Cook 2  minutes.  Add wine, scraping bottom of the pan.  Add lemon juice and herbs.  Cook over medium heat until liquid is reduced by about half.  Add cream and cook until thickened about 3-5 minutes.  Stir occassionally.  Stir in butter until melted.  Serve sauce over chicken with vegetables and bread for a meal for two.