Description
Morton’s Steakhouse Chicken Christopher is a luxurious dish featuring tender chicken breasts sautéed in a rich garlic butter cream sauce with hints of white wine and fresh herbs — a signature restaurant-quality meal made right at home.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour (for dredging)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 4 tbsp butter (divided)
- 2 tbsp olive oil
- 1/2 cup white wine (or chicken broth)
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1/4 cup grated Parmesan cheese
Instructions
- Pound chicken breasts to even thickness (about 1/2 inch thick). Season both sides with salt, pepper, and garlic powder. Lightly dredge in flour and shake off excess.
- In a large skillet, heat 2 tbsp butter and olive oil over medium-high heat. Sear chicken breasts 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
- Reduce heat to medium and add remaining butter to the skillet. Sauté garlic for 30 seconds until fragrant.
- Deglaze the pan with white wine (or chicken broth), scraping up browned bits from the bottom. Simmer for 2 minutes.
- Stir in heavy cream, lemon juice, thyme, and Parmesan. Simmer 3–5 minutes until slightly thickened.
- Return chicken to the pan, spoon sauce over the top, and simmer for 2–3 minutes to coat thoroughly.
- Garnish with fresh parsley and serve immediately with mashed potatoes, rice, or pasta.
Notes
- For best flavor, use freshly grated Parmesan cheese.
- White wine adds depth, but chicken broth works well for a non-alcoholic version.
- The sauce thickens as it cools — for a lighter sauce, add a splash more cream or broth before serving.
- Pairs beautifully with roasted asparagus or steamed broccoli.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American