Morton’s Steakhouse Chicken Christopher
When I first tasted Morton’s Steakhouse Chicken Christopher, I was instantly transported to a world of rich flavors and perfectly cooked chicken. This dish is a crowd-pleaser that combines the tenderness of chicken breasts with a delightful, buttery garlic sauce. Perfect for special occasions or a comforting weeknight dinner, it’s a recipe worth keeping in your repertoire. If you’ve ever wished you could replicate that fine-dining experience at home, this recipe is your ticket.
Why You’ll Love This Dish
So, what makes Morton’s Steakhouse Chicken Christopher so special? For starters, it’s incredibly satisfying yet surprisingly easy to prepare. This dish can be on the table in under an hour, which is perfect for those busy weeknights when you want something both delicious and comforting. It’s also friendly to the budget, using simple ingredients to create a restaurant-quality meal right in your kitchen.
"This dish is my go-to for impressing guests! The garlic butter sauce is buttery, but not overpowering, and the chicken always comes out perfectly juicy!" – A happy home cook
How This Recipe Comes Together
Here’s a quick rundown of how the cooking process works. First, you pound the chicken breasts to an even thickness to ensure they cook uniformly. After a little seasoning and some breading magic, you’ll sear them to golden perfection in a skillet. The real showstopper? The rich garlic-lemon sauce that ties it all together. With only a handful of steps, you’ll see just how rewarding making a restaurant-inspired dish can be.
What You’ll Need
To replicate this mouthwatering recipe, gather the following ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1/2 cup unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chicken stock
- 2 tablespoons fresh parsley, chopped
Feel free to substitute the chicken breasts with thinly sliced chicken thighs if you prefer darker meat, or use gluten-free breadcrumbs if you’re on a gluten-free diet.
Step-by-Step Instructions
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Prepare the Chicken: Begin by pounding the chicken breasts to an even thickness of about 1/2 inch. This helps the chicken cook evenly and stay juicy. Season both sides with salt and pepper.
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Set Up Your Breading Station: Create a breading assembly line using three shallow bowls: one with flour, another with beaten eggs, and the final one with breadcrumbs. Dredge each chicken breast in the flour, shake off excess, dip in the egg, and finally coat with breadcrumbs, pressing slightly to secure the coating.
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Sear the Chicken: In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Once the butter melts and the pan is hot, add the breaded chicken. Sear for about 3-4 minutes on each side until golden brown and crispy. You may need to do this in batches to avoid overcrowding. Once browned, transfer the chicken to a plate and set aside.
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Make the Sauce: Lower the heat to medium in the same skillet. Add the remaining butter and minced garlic, sauté for about 1-2 minutes until fragrant. Stir in the lemon juice and chicken stock, scraping up any delightful brown bits from the bottom of the pan. Allow the sauce to simmer for 3-4 minutes until it reduces slightly.
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Combine and Cook: Return the chicken to the skillet and spoon the sauce over each piece. Cook for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 165°F. Before serving, sprinkle the chopped parsley over the chicken for a fresh touch.
Best Ways to Enjoy It
When it comes to serving this dish, the options are endless. For a classic pairing, serve it alongside a crisp green salad or some garlic mashed potatoes. If you’re feeling adventurous, consider plating it with roasted vegetables or a light pasta tossed in olive oil and herbs for a comforting meal.
Storage and Reheating Tips
If you happen to have leftovers, don’t fret! Store them in an airtight container in the refrigerator, where they’ll stay fresh for up to three days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken stock to keep the chicken moist. You can also freeze the cooked chicken in an airtight container for up to three months. Just ensure it’s completely cooled before storing!
Helpful Cooking Tips
- Pounding the Chicken: Use a meat mallet or rolling pin to pound the chicken breasts evenly; this guarantees tender and juicy results.
- Breading Technique: Press down firmly on the breadcrumbs during coating to ensure a thick, even crust.
- Don’t Skip the Sauce: The garlic-lemon sauce is essential for balancing the flavors, so make sure to scrape up all those delicious bits from the skillet!
Creative Twists
Feel free to give this dish your personal touch! Consider adding different herbs, such as rosemary or thyme, for an aromatic kick. You could also experiment with a spicy twist by adding red pepper flakes to the garlic sauce or swapping in different proteins—like boneless fish fillets—for a seafood variation.
Common Questions
What if I don’t have chicken stock?
You can substitute with vegetable broth or simply add a bit more lemon juice mixed with water for similar flavor.
Can I use frozen chicken breasts?
Yes, but make sure they are completely thawed and patted dry before breading to ensure a crispy crust.
How do I know if my chicken is cooked through?
Use an instant-read thermometer to check; it should read 165°F in the thickest part of the breast.
With this easy-to-follow recipe, you’ll be well on your way to creating a dish that rivals your favorite steakhouse. Don’t hesitate to dive in—the flavors are sure to impress!
Morton’s Steakhouse Chicken Christopher
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Can substitute with thinly sliced chicken thighs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs Beaten
- 1 cup breadcrumbs Can use gluten-free breadcrumbs if needed
- 2 tablespoons olive oil
- 1/2 cup unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chicken stock Substitute with vegetable broth if needed
- 2 tablespoons fresh parsley, chopped
Instructions
Preparation
- Pound the chicken breasts to an even thickness of about 1/2 inch to ensure they cook uniformly.
- Season both sides of the chicken with salt and pepper.
Breading Station
- Create a breading assembly line with three shallow bowls: one with flour, another with beaten eggs, and the final one with breadcrumbs.
- Dredge each chicken breast in flour, shaking off the excess, dip in eggs, and coat with breadcrumbs.
Searing Chicken
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.
- Once the butter melts and the pan is hot, add the breaded chicken.
- Sear the chicken for about 3-4 minutes on each side until golden brown and crispy. Do this in batches if necessary.
- Transfer the browned chicken to a plate and set aside.
Making the Sauce
- Lower the heat to medium in the same skillet and add the remaining butter and minced garlic.
- Sauté for 1-2 minutes until fragrant.
- Stir in the lemon juice and chicken stock, scraping up any brown bits from the bottom of the pan.
- Allow the sauce to simmer for 3-4 minutes until it reduces slightly.
Combine and Cook
- Return the chicken to the skillet and spoon the sauce over each piece.
- Cook for an additional 5-7 minutes, or until the chicken reaches an internal temperature of 165°F.
- Before serving, sprinkle the chopped parsley over the chicken.
