1-Combine 2 cups bread crumbs, 5 teaspoons minced garlic, 2 teaspoons minced shallots, 2 teaspoons chopped parsley, salt, and white pepper for the breadcrumb mixture; set it aside.

2-Halve the 1 1/2 pounds of chicken breasts into two roughly 3-inch square pieces. Pound each piece to 1/4 inch thickness and season with salt and pepper.

3-Coat each chicken piece by dipping in 1-2 cups flour as needed, then in 2 beaten eggs, then the breadcrumb mixture; set aside.

4-Melt 2 tablespoons butter over medium-high heat. Cook chicken pieces until browned on both sides, about 3 minutes per side. Set cooked pieces aside and repeat with remaining chicken, adding more butter as needed.

5-For the garlic butter sauce, melt 1 tablespoon butter over medium heat. Sauté 2 tablespoons minced shallots and 2 tablespoons minced garlic until soft.

6-Add 1/3 cup dry white wine, bring to a boil over medium-high heat, and reduce until about 2 tablespoons of liquid remain.

7-Add 3/4 cup heavy whipping cream, reduce heat to medium, and cook without boiling for about 3 minutes until the mixture steams.

8-Lower heat and gradually whisk in the remaining 1 1/2 cups softened butter until smooth.

9-Stir in 1 teaspoon fresh lemon juice, 2 tablespoons minced parsley, salt, and white pepper. Keep warm for serving.

10-Serve by placing two chicken pieces on one side of a plate, 16 ounces cooked pasta on the other side, and pour the garlic butter sauce over the chicken and pasta.