Morton’s Steakhouse Chicken Christopher

Why You’ll Love This Recipe

I love how this recipe transforms simple chicken into an elegant dish worthy of a steakhouse menu. The chicken is paper‑thin, crispy, and juicy, while the buttery garlic sauce adds deep richness and brightness. I can serve it over pasta or with veggies, and it always feels special—even on an ordinary weeknight.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts (pounded to ¼” thickness)

• Kosher salt and coarse/grind white pepper

• All-purpose flour (for dredging)

• Eggs, beaten

• Alexander breadcrumb mix:

  • Plain breadcrumbs

  • Minced garlic

  • Minced shallots

  • Chopped parsley

  • Salt and white pepper

• Butter and olive oil for sautéing

For the garlic‑butter sauce (beurre blanc):

• Shallots, finely diced

• Minced garlic

• Dry white wine (or vermouth) and white wine vinegar

• Unsalted butter (cold, added piece by piece)

• Heavy cream

• Lemon zest or juice

• Fresh parsley

• Salt and white pepper

directions

1. I halve and flatten the chicken breasts to ensure even thickness. I season both sides with salt and white pepper.

2. I set up a dredging station: flour in one bowl, beaten eggs in another, and the breadcrumb mix in a third. I coat each chicken piece in flour, dip in egg, then coat thoroughly with the breadcrumb mix.

3. I heat butter and olive oil in a skillet over medium-high heat. Once hot, I cook the chicken pieces for about 3–4 minutes per side until golden and crispy, and the internal temperature reaches 160–165°F. I transfer them to a plate and keep warm.

4. While cooking chicken, I begin the beurre blanc: I sauté shallots and garlic in a little butter, then add wine and vinegar, cooking until it reduces to about 2 tablespoons. Then I stir in cream and simmer until heated (not boiling).

5. Over low heat, I add remaining cold butter, one tablespoon at a time, whisking to make a silky emulsion. I finish with lemon zest or juice, chopped parsley, and season with salt and white pepper.

6. I serve the crispy chicken breasts with pasta or vegetables on the side, then spoon the rich garlic‑butter sauce generously over everything.

Servings and timing

This recipe makes four servings. It takes about 20 minutes to prep, 25–30 minutes to cook the chicken and sauce—about 45 minutes total.

Variations

Sometimes I swap white wine with vermouth, or use clarified butter in the sauce for a slightly higher heat tolerance and clarity. I’ve also tossed in grated Parmesan at the end.
For a lighter touch, I add a pinch of red pepper flakes for heat, or serve it with steamed vegetables instead of pasta.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a skillet or air fryer to preserve the crisp crust, and whisk the sauce before serving to restore its silky texture.

FAQs

Can I use chicken thighs instead of breasts?

Yes—I’ve used boneless thighs and they’re juicy and flavorful, though they may take slightly longer to cook.

Do I need a breadcrumb mix called “Alexander bread crumbs”?

No—I make my own version with plain breadcrumbs mixed with garlic, shallots, parsley, salt, and pepper. It yields great flavor.

Is wine necessary in the sauce?

I prefer wine because it adds acidity and depth, but I’ve used extra vinegar or chicken broth instead when I don’t have wine.

How do I keep the sauce from separating?

I make sure the sauce doesn’t boil after adding butter and cream. I whisk cold butter slowly, over low heat, and finish it off with lemon and parsley.

Can I serve this with pasta or vegetables?

Absolutely. Morton’s serves it with pasta, and mashed potatoes or roasted vegetables are great options too.

Conclusion

Chicken Christopher is a dish I love because it brings Morton’s elegance to my kitchen. Crisp, golden chicken breasts topped with rich, garlicky beurre blanc—it feels special without being overly complicated. Whether I’m cooking for guests or treating myself, it’s always a crowd‑pleaser I’m proud to serve.