To make bread crumb mixture: Combine all ingredients and set aside.
To make the chicken: Halve chicken breasts, making 2 roughly 3-inch square pieces.
Pound each piece 1/4 inch thick. Season pieces with salt and pepper.
Spoon flour into a rimmed plate. Beat eggs in a shallow bowl. Place Alexander
bread crumbs in another shallow plate or dish. Dip each chicken piece in flour,
covering it completely, then in the egg, then in the Alexander bread crumbs. Set
aside on wax paper or a wire rack. (Make your garlic butter sauce now.)
Melt 2 tablespoons butter in a large sauté pan set over medium-high heat. Heat
until butter foams. When foam subsides, lay 2 or 3 chicken pieces flat in the pan
and cook until browned on both sides (about 3 minutes on each side -- the chicken
will cook quickly because it's so thin). Set aside cooked chicken while you
brown the other pieces. Add remaining tablespoon butter, and more if needed.
To make garlic butter sauce: In a large saucepan set over medium heat, melt 1
tablespoon butter. Add shallots and garlic and cook until soft. Add wine. Increase
heat to medium-high, bring wine to a boil and allow it to cook until only about
2 tablespoons of liquid remain in the pan.
Add cream, lower heat to medium, and cook until liquid steams. Cook, stirring,
for about 3 minutes. Do not let liquid boil. (Note: You can stop at this point and
let the mixture sit until you're ready to proceed with the recipe. When you're
ready, reheat it and stir in the butter).
Reduce heat to low, and add the remaining butter (somewhat softened), a little
at a time. Use a wire whisk to whip the sauce and keep it smooth, making sure mixture
is well-blended before adding more butter. When butter has been whipped in, add
lemon juice, parsley, salt and pepper. Serve at once.
Set 2 pieces of chicken at one side of a plate. Place 1 serving pasta on the
other side. Pour garlic butter sauce over all. Repeat with remaining chicken and
pasta. Ladle sauce over chicken and pasta.
The recipe makes about 2 1/2 cups. Leftovers can be reheated, but the butter
will have to be re-whisked, and the texture is never as creamy as when the sauce
is first made.