Chicken Fettuccine Alfredo

1 lb skinless, boneless chicken breasts
1 egg, beaten
1 cup milk
1 tablespoon lemon juice
1 1/2 teaspoons garlic powder

FOR THE BREADING MIX
1 cup all-purpose flour
1/3 cup seasoned bread crumbs
1 teaspoon kosher salt
1 teaspoon baking powder
1 tablespoon steak seasoning

FOR THE CHICKEN AND PASTA
2 tablespoon butter
2 tablespoon olive oil
1 lb linguine noodles
1 tablespoon salt

FOR THE SAUCE
1 cup chicken broth
2 cups heavy whipping cream
1 cup grated parmesan cheese
2-3 cloves minced garlic
2 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
8 basil leaves, chopped
1 tablespoon fresh parsley, chopped


FOR THE MARINADE
Layer chicken between wax paper and pound breasts to even thickness. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours.

FOR THE BREADING MIX
After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl. Remove chicken from milk mixture, shake off excess, and coat in flour mixture.

FOR PASTA
Add 1 tablespoon of salt to a large pot of water and bring to boil. Boil noodles according to package.

FOR THE SAUCE
In a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors.

FOR THE CHICKEN
Meanwhile, heat butter and olive oil in a large skillet over medium heat. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through. While chicken is cooking, chop fresh herbs and stir into Alfredo sauce right before serving. Serve sauce over pasta and chicken.

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