Morton’s Steakhouse Chicken Christopher Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Finish the sauce: Stir in the heavy cream and chopped fresh parsley. Cook the sauce, stirring occasionally, until it thickens slightly and becomes creamy.
- 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
