Morton’s Steakhouse Chicken Christopher
This Chicken Christopher, inspired by Morton’s Steakhouse, is a decadent, restaurant-quality dish featuring tender, pan-seared chicken breasts coated in a rich, garlicky butter sauce. The combination of crispy chicken with a silky, flavorful sauce makes it perfect for special occasions or an elevated weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup all-purpose flour (for dredging)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Garlic Butter Sauce:
- 6 cloves garlic, finely minced
- 1/4 cup dry white wine (like Sauvignon Blanc)
- 1 cup chicken broth (low-sodium)
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, cubed
- 1 tablespoon fresh lemon juice
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (plus extra for garnish)
- Salt and black pepper to taste
Instructions
1. Prepare the Chicken:
In a shallow dish, mix the flour, salt, pepper, garlic powder, and paprika. Dredge each chicken breast in the seasoned flour, shaking off any excess.
2. Sear the Chicken:
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer the chicken to a plate and cover loosely with foil.
3. Make the Garlic Butter Sauce:
Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
Add the chicken broth and bring to a gentle simmer. Stir in the heavy cream, then whisk in the butter cubes one at a time until the sauce is smooth and creamy. Add the lemon juice, Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
4. Finish the Dish:
Return the chicken to the skillet, spooning the sauce over the top. Simmer for another 2-3 minutes until the chicken is heated through and coated with the sauce.
5. Garnish and Serve:
Garnish with additional chopped parsley and a sprinkle of Parmesan. Serve hot with mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.
Notes
- Chicken Cutlets: For quicker cooking, use thin chicken cutlets instead of whole breasts.
- Lighter Version: Substitute half-and-half for heavy cream to reduce calories.
- Wine Substitute: Use extra chicken broth with a splash of white wine vinegar if you prefer a non-alcoholic version.
- Add Veggies: Toss in sautéed spinach or mushrooms for extra flavor and texture.
Nutrition
- Calories: ~500 kcal per serving