Morton’s Steakhouse Chicken Christopher
This Morton’s Steakhouse Chicken Christopher recipe features tender chicken breasts in a buttery garlic cream sauce that’s restaurant-worthy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Sear, Stovetop
- Cuisine: American, French-Inspired
Ingredients
For the Chicken:
1½ lb boneless, skinless chicken breasts, halved and pounded to ¼-inch thick
Salt and white pepper, to taste
½–1 cup all-purpose flour, for dredging
2 large eggs, beaten
2 cups seasoned breadcrumbs (mixed with garlic, shallot, parsley, salt, and white pepper)
2–3 Tbsp butter and olive oil for pan-frying
For the Garlic Butter Sauce:
1 Tbsp butter
2 Tbsp minced shallots
2 Tbsp minced garlic
⅓ cup dry white wine
¾ cup heavy cream
1½ sticks (¾ cup) unsalted butter, cubed and softened
1 tsp fresh lemon juice
2 Tbsp chopped fresh parsley
Salt and white pepper to taste
Instructions
Prepare the Chicken: Halve and pound chicken breasts to an even ¼-inch thickness. Season with salt and white pepper.
Bread the Chicken: Dredge each piece in flour, dip in beaten eggs, and coat with the seasoned breadcrumb mixture.
Cook the Chicken: Heat butter and olive oil in a skillet over medium-high heat. Fry chicken until golden brown, about 3–5 minutes per side. Remove and keep warm.
Make the Sauce: In a saucepan, melt 1 Tbsp butter. Sauté shallots and garlic until soft. Add white wine and reduce by half.
Stir in heavy cream and simmer gently for 3–4 minutes. Remove from heat.
Gradually whisk in softened butter a few cubes at a time until fully incorporated and sauce is smooth.
Stir in lemon juice, parsley, and season with salt and white pepper.
Serve: Spoon garlic butter sauce over warm chicken cutlets. Garnish with additional parsley if desired.
Notes
Use a thermometer to ensure chicken reaches 165°F internally.
Do not overheat the sauce once butter is added to prevent separation.
Pairs well with mashed potatoes, roasted vegetables, or pasta.
