1-Prepare the bread crumb mixture by combining 2 cups breadcrumbs, 2 teaspoons seasoning, 1 teaspoon seasoning, 2 teaspoons chopped herbs, and salt and pepper to taste. Set it aside for coating the chicken later.

2-Prepare the chicken by halving the 1 1/2 pounds chicken breasts and pounding them to less than 1/2 inch thickness. Season with salt and pepper to taste, beat 2 eggs in a shallow bowl, and lightly coat each piece in 1/2 to 1 cup flour, then the eggs, and finally the breadcrumb mixture.

3-Cook the chicken by heating 3 tablespoons butter in a sauté pan over medium-high heat until it foams. Fry the chicken in batches for about 3 minutes per side until it’s browned and cooked through, adding more butter if needed. Set the cooked pieces aside to rest.

4-Make the garlic butter sauce by melting 1 tablespoon softened butter in a saucepan over medium heat. Cook 2 tablespoons minced shallots and 2 tablespoons minced garlic until softened, then add 1/3 cup white wine and boil until it reduces to about 2 tablespoons of liquid.

5-Finish the sauce by adding 1 1/2 cups heavy cream, reducing the heat to medium, and cooking until it’s steaming but not boiling, about 3 minutes. Lower the heat to low, slowly whisk in 3/4 cup butter to keep it smooth, and stir in 1 teaspoon lemon juice, 2 tablespoons minced parsley, and salt and pepper to taste. Remove from heat and serve over the chicken and pasta.