Morton's Steakhouse Chicken Christopher: Creamy Garlic Herb (Print Version)
Morton's Steakhouse Chicken Christopher at home! This rich, creamy garlic-herb chicken dish brings restaurant elegance to your table with a personal touch.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains dairy, poultry, gluten
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts (about 6-8 oz each)
02 -
1/4 cup all-purpose flour
03 -
4 tbsp unsalted butter, divided
04 -
1 cup heavy cream
→ Flavor Boosters
05 -
4 cloves garlic, minced
06 -
1/2 cup dry white wine (like Pinot Grigio)
07 -
2 tbsp fresh parsley, chopped
→ Seasonings & Such
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
# Instructions:
01 -
First things first, get those chicken breasts ready. Pat them super dry, a crucial step I always forget to emphasize! Then, place them between two pieces of plastic wrap. Now, grab that meat mallet (or a heavy rolling pin, no judgment here) and pound them to about 1/2-inch thickness. This ensures even cooking and tenderness. You want them thin enough to cook quickly but still substantial. Honestly, this is where I usually make a mess, flour flying everywhere!
02 -
Next, season your pounded chicken with a good sprinkle of salt and pepper. Then, dredge each piece in all-purpose flour, shaking off any excess. Melt a tablespoon of butter in a large skillet over medium-high heat. Once it’s shimmering, carefully place the chicken in the pan. Don't overcrowd it; you might need to do this in batches. Sear for about 3-4 minutes per side, until golden brown and cooked through. I always peek a little too early, eager to see that color!
03 -
Remove the chicken from the skillet and set it aside. In the same pan, melt another tablespoon of butter. Add your minced garlic – oh, the smell! Sauté for about 30 seconds, just until fragrant. Don't let it burn, that's a mistake I've made more times than I care to admit! Pour in the dry white wine and let it simmer, scraping up any delicious browned bits from the bottom of the pan. This is called deglazing, and it adds so much flavor. Let it reduce by about half.
04 -
Once the wine has reduced, pour in the heavy cream. Stir it all together, letting it come to a gentle simmer. This is where the sauce starts to thicken and get all luxurious. Season with a pinch more salt and pepper to taste. Let it bubble gently for 3-5 minutes, stirring occasionally, until it coats the back of a spoon. I always taste it here, adjusting seasonings. Sometimes I add a little more pepper, just because!
05 -
Return the cooked chicken breasts to the skillet, nestling them into that gorgeous, creamy sauce. Spoon some of the sauce over the chicken to ensure every inch is coated. Let it warm through for a minute or two, allowing the flavors to meld beautifully. This step always makes my kitchen smell incredible, and I just can't wait to dig in!
06 -
Finally, sprinkle a generous amount of fresh chopped parsley over the chicken. The vibrant green against the creamy sauce is just lovely. Serve immediately, perhaps with some mashed potatoes or a simple green salad. The chicken should be tender, the sauce rich and coating. It's truly a restaurant-quality dish you made right at home. Pat yourself on the back, you did it!
# Notes:
01 -
Always pat your chicken super dry before dredging; it helps get that perfect golden crust, learned that the hard way.
02 -
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop.
03 -
If you don't have white wine, chicken broth works, but the flavor will be a little different.
04 -
Serving with creamy mashed potatoes is a must, they soak up the sauce beautifully!
# Tools You'll Need:
01 -
Large skillet
02 -
meat mallet (or rolling pin)
03 -
whisk
# Nutrition Facts (Per Serving):
Calories: 650
Total Fat: 45g
Total Carbohydrate: 15g
Protein: 40g