Morton’s Steakhouse Chicken Christopher
Morton’s Steakhouse Chicken Christopher layers crisp breaded chicken breasts with a glossy garlic butter cream sauce brightened by lemon and parsley. It is a dependable choice for an elegant main course, date-night dinner, or family meal that feels polished without complicated ingredients.
Equipment
- Large skillet
- Shallow bowls
- Meat mallet
- Tongs
- Instant-read thermometer
- Whisk
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs lightly beaten
- 1 cup breadcrumbs panko or regular
- 3 tablespoons unsalted butter for cooking chicken
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter for sauce
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons heavy cream
- 1 tablespoon parsley chopped, for garnish
Instructions
- Pat the chicken dry and pound thick areas until each breast is evenly shaped.
- Mix flour, garlic powder, onion powder, salt, and pepper in a shallow dish.
- Dip each chicken breast in flour, then beaten egg, then breadcrumbs, pressing the crumbs firmly onto the surface.
- Heat 3 tablespoons butter with olive oil in a large skillet over medium heat.
- Cook the chicken for 5 to 7 minutes per side, or until golden and 165°F in the center.
- Transfer chicken to a plate, then melt the remaining butter and cook the garlic briefly over lower heat.
- Stir in chicken broth, lemon juice, and cream, simmer until smooth, then spoon over the chicken and garnish with parsley.
Notes
Storage: Keep cooked chicken and sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the chicken in a 350°F oven or air fryer until hot, then warm the sauce gently and spoon it over the top.
Freezing: Freeze the cooked chicken without sauce for up to 2 months, then thaw overnight before reheating.
Expert Tips: Pound the chicken evenly, press the breadcrumbs on firmly, and avoid crowding the skillet for the best crust.
Variations: Add grated Parmesan to the breadcrumbs, use panko for more texture, or add extra lemon for a brighter sauce.
Sauce Tips: Keep the heat low after adding garlic so it softens without turning bitter.