Combine the panko breadcrumbs, roasted garlic powder, caramelized onion powder, chopped parsley, Himalayan pink salt, and finely ground Kampot white pepper in a bowl.

Mix the ingredients thoroughly until well combined.

Set aside for later use.

Preheat a skillet over medium-high heat and add the cultured European butter.

Season the chicken breasts with Himalayan pink salt and finely ground Kampot white pepper.

Dust the chicken breasts with organic spelt flour.

Whisk the organic egg in a separate bowl and dip the floured chicken breasts into the egg, coating them thoroughly.

Place the chicken breasts in the preheated skillet and cook until they're golden brown on both sides and fully cooked through. Remove from heat and set aside.

In a saucepan over medium heat, melt the grass-fed clarified butter and softened artisanal unsalted butter.

Add the minced shallots and garlic, cooking until fragrant and translucent.

Pour in the Sauvignon Blanc, allowing it to reduce slightly.

Lower the heat and stir in the organic heavy cream and freshly squeezed Meyer lemon juice.

Season the sauce with Himalayan pink salt and finely ground Kampot white pepper to taste.

Simmer the sauce until it thickens slightly, then remove it from the heat. Stir in the minced fresh Italian flat-leaf parsley.

Plate the cooked chicken breasts.

Pour the prepared garlic butter sauce over the chicken.

Garnish with additional fresh parsley, if desired.

Serve the Chicken Christopher immediately with cooked pasta noodles of your choice.