Description
Discover the secrets of Morton’s Steakhouse Chicken Christopher Recipe! Learn to create this savory, restaurant-quality dish at home with our easy-to-follow guide.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup (240 ml) all-purpose flour
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 2 large eggs lightly beaten
- 1 cup (240 ml) breadcrumbs panko or regular
- 3 tablespoon (45 ml) s unsalted butter
- 3 tablespoon (45 ml) s olive oil
- 4 tablespoon (60 ml) s unsalted butter
- 3 garlic cloves minced
- 1/2 cup (120 ml) chicken broth
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoon (30 ml) s heavy cream
- 1 tablespoon (15 ml) parsley chopped, for garnish
Instructions
- Gently flatten the chicken breasts to ensure they have a uniform thickness for even cooking. Sprinkle both sides with salt, pepper, garlic powder, and onion powder.
- Prepare three shallow dishes. Place flour in one, the beaten eggs in another, and breadcrumbs in the third. Coat each chicken breast in the flour first, then dip it into the eggs, and finally cover it with breadcrumbs, ensuring each piece is thoroughly coated.
- In a large frying pan, warm the olive oil and 3 tablespoons of butter on medium heat. Once the butter is melted and sizzling, add the chicken breasts to the pan. Cook them for about 4–5 minutes per side until they are golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken and keep it on a separate plate.
- Using the same pan, melt the remaining 4 tablespoons of butter. Add the minced garlic and cook for 1–2 minutes until it becomes aromatic. Incorporate the chicken broth and lemon juice, letting the mixture simmer for a few minutes. Stir in the heavy cream and continue stirring until the sauce becomes slightly thicker.
- Arrange the cooked chicken breasts on a serving dish and drizzle the garlic butter sauce over them. Sprinkle with chopped parsley for added color and taste. Serve right away.
- If you’re pairing this with side dishes, mashed potatoes or buttered noodles work well to absorb the sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to retain their crisp texture.
Notes
- Place chicken between plastic wrap to avoid tearing and ensure uniform thicknessnFirmly press breadcrumbs onto chicken post-egg dip for better adhesionnHeat butter and olive oil until sizzling for a crisp crust
