Crispy chicken with cream sauce pasta

Ingredients

• For the chicken — 1 lb boneless chicken breast ( halved lengthwise and pounded to an even thickness)
• For the chicken — Salt to taste
• For the chicken — 1 tsp black pepper
• For the chicken — 1 tbsp garlic powder
• For the chicken — 1 tsp onion powder
• For the chicken — 1 tsp smoked paprika powder
• For the chicken — Oil for frying
• For the chicken — For coating the chicken
• For the chicken — Egg wash mixture
• For the chicken — 2 egg
• For the chicken — 1/4 cup milk
• Dry batter — 1 cup all purpose flour
• Dry batter — Salt to taste
• Dry batter — 1 tsp black pepper
• Dry batter — 1 tbsp garlic powder
• Dry batter — 1 tsp smoked paprika powder
• Dry batter — 1 tsp onion powder
• Dry batter — Panko bread crumbs
• Dry batter — 1 cup panko bread crumbs
• Dry batter — 1 tsp parsley, dried
• For the sauce — 2 tbsp oil
• For the sauce — 2 tbsp butter
• For the sauce — 1/2 cup yellow onion, chopped
• For the sauce — 5-6 cloves fresh garlic, chopped
• For the sauce — 2 tbsp all purpose flour
• For the sauce — 1 cup chicken stock or 1 chicken bouillon cube + 1 cup water

Instructions

1. Coat chicken fillet in flour mixture. Then, dip it in egg wash and finally, coat it in the breadcrumb. Repeat this process for all the chicken fillets.
2. In a pan, add oil and butter. Once the butter is melted, add in the garlic and onion. Sauté and add in the spices: black pepper, garlic powder, onion powder, and smoked paprika powder. Mix and add all-purpose flour.
3. Sauté for 1 min, add the chicken stock along with heavy whipping cream. Italian seasoning, cheddar cheese, Parmesan cheese, basil. Once the sauce thickens. Taste and adjust salt.