Morton’s Steakhouse Chicken Christopher
A rich and flavorful chicken dish with a buttery garlic sauce, perfect for special occasions or a weeknight dinner.
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.
Notes
Store leftovers in an airtight container for up to three days. Reheat gently in a skillet with a splash of chicken stock for moisture. Chicken can also be frozen for up to three months.