Chicken And Alfredo

chicken:
1 lb skinless, boneless chicken breasts

chicken coating:
1 egg, beaten
1 cup milk
1 tbsp lemon juice
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1/3 cup seasoned bread crumbs
1 teaspoon kosher salt
1 teaspoon baking powder
1 tbsp steak seasoning

when cooking the chicken:
2 tbsp butter
2 tbsp oil

pasta:
1 lb linguine noodles
1 tbsp salt

alfredo sauce:
1 scant cup chicken broth
2 cups heavy whipping cream
1 cup grated parmesan cheese
2-3 cloves minced garlic
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
8 basil leaves, chiffon
aded
1 tbsp fresh parsley, chopped

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. 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. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package. Then, 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. 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.Tips:
Real grated parmesan cheese melts better (and tastes better).
To "chiffonade" the basil: stack the leaves on top of each other, and roll them up into a tight roll. Then, slice the roll thinly with a sharp knife, so that you end up with very thin strips of basil leaves.