Morton’s Steakhouse Chicken Christopher Recipe

Introduction

Morton’s Steakhouse Chicken Christopher is a rich and flavorful dish featuring tender chicken breasts in a creamy garlic and white wine sauce. This restaurant-inspired recipe brings buttery goodness and fresh lemon brightness to your dinner table with ease.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour (for dredging)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 6 tbsp butter, divided
• 2 tbsp olive oil
• 6 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, chopped
• Lemon wedges (for serving)

Instructions

1. Step 1: Pound chicken breasts to an even thickness. Season the flour with salt and pepper, then dredge the chicken in the flour, shaking off any excess.
2. Step 2: In a large skillet, heat 3 tablespoons of butter and the olive oil over medium-high heat.
3. Step 3: Cook the chicken until golden brown and cooked through, about 4–5 minutes per side. Remove the chicken and set aside.
4. Step 4: In the same skillet, melt the remaining butter. Add the minced garlic and cook for 1 minute until fragrant.
5. Step 5: Pour in the white wine and chicken broth, scraping up any browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly.
6. Step 6: Stir in the heavy cream and chopped parsley, cooking until the sauce thickens a bit.
7. Step 7: Return the chicken to the skillet, coating it well with the sauce.
8. Step 8: Serve with lemon wedges to brighten the flavors and enjoy your rich, garlicky chicken!

Tips & Variations

• For extra depth, add a splash of lemon juice to the sauce just before serving.
• Use fresh herbs like thyme or tarragon instead of parsley for a different flavor profile.
• If you prefer a thicker sauce, cook it a little longer to reduce further before adding the cream.

Storage

Store leftover Chicken Christopher in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the chicken, adding a splash of chicken broth if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of chicken for this recipe?

Yes, bone-in chicken breasts or thighs can be used, but cooking times will need to be adjusted. Make sure the chicken is cooked through before serving.

What can I serve with Morton’s Chicken Christopher?

This dish pairs well with simple sides like steamed vegetables, mashed potatoes, or a light salad to balance the rich, creamy sauce.

Morton’s Steakhouse Chicken Christopher Recipe

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★★★★★

4.9 from 96 reviews

Morton’s Steakhouse Chicken Christopher is a rich and flavorful dish featuring tender chicken breasts pan-seared to golden perfection and served with a luscious garlic butter cream sauce infused with white wine, chicken broth, and fresh parsley. This restaurant-inspired recipe brings a comforting, indulgent steakhouse experience to your home kitchen, perfect for a special dinner or elegant weeknight meal.

• Author: liam
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American Steakhouse

Ingredients

Scale 1x2x3x

Chicken and Coating

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour (for dredging)
• 1/2 tsp salt
• 1/2 tsp black pepper

Cooking Fats

• 6 tbsp butter, divided
• 2 tbsp olive oil

Sauce

• 6 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, chopped

To Serve

• Lemon wedges (for serving)

Instructions

1. Prepare the chicken: Pound the chicken breasts to an even thickness to ensure uniform cooking. Season the flour with salt and black pepper, then dredge each chicken breast in the flour mixture, shaking off any excess.
2. Brown the chicken: Heat 3 tablespoons of butter and the olive oil in a large skillet over medium-high heat. Cook the dredged chicken breasts until golden brown and cooked through, about 4 to 5 minutes per side. Remove the chicken from the skillet and set aside.
3. Make the garlic sauce base: In the same skillet, melt the remaining 3 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
4. Deglaze the pan: Pour in the dry white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer gently for 2 to 3 minutes to reduce slightly and develop flavor.
5. Finish the sauce: Stir in the heavy cream and chopped fresh parsley. Cook the sauce, stirring occasionally, until it thickens slightly and becomes creamy.
6. Combine and serve: Return the cooked chicken breasts to the skillet, coating them thoroughly with the rich garlic cream sauce. Serve immediately with fresh lemon wedges to add brightness and acidity to the dish.

Notes

• For best results, pound the chicken evenly to ensure quick and uniform cooking.
• Dredging the chicken in seasoned flour helps form a light crust and thickens the sauce slightly when combined.
• Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for a balanced flavor; avoid sweet wines.
• If you prefer a thicker sauce, allow it to simmer a bit longer before adding the chicken back in.
• This dish pairs beautifully with mashed potatoes, steamed vegetables, or a simple green salad.
• Leftovers can be refrigerated for up to 2 days; reheat gently to avoid breaking the sauce.

Keywords: chicken breast, garlic butter cream sauce, white wine sauce, skillet chicken, Morton’s Steakhouse copycat, creamy chicken recipe, stovetop chicken