Morton's Chicken Christopher (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
1 cup all-purpose flour
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1 teaspoon salt
06 -
½ teaspoon black pepper
07 -
2 large eggs, lightly beaten
08 -
1 cup breadcrumbs (panko or regular)
09 -
3 tablespoons unsalted butter
10 -
3 tablespoons olive oil
→ For the Sauce
11 -
4 tablespoons unsalted butter
12 -
3 garlic cloves, minced
13 -
½ cup chicken broth
14 -
1 tablespoon lemon juice
15 -
2 tablespoons heavy cream
16 -
1 tablespoon chopped fresh parsley, for garnish
# Instructions:
01 -
Gently pound the chicken breasts to an even thickness to ensure even cooking. Season both sides with salt, pepper, garlic powder, and onion powder.
02 -
Arrange three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each chicken breast in flour, then dip into egg mixture, and finally coat in breadcrumbs, ensuring complete coverage at each stage.
03 -
Heat olive oil and 3 tablespoons of butter in a large skillet over medium heat. When butter is melted and sizzling, add the chicken breasts. Cook for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken and set aside.
04 -
Using the same skillet, melt the remaining 4 tablespoons of butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Add chicken broth and lemon juice, simmering for 2-3 minutes. Stir in heavy cream and continue cooking until the sauce slightly thickens.
05 -
Place cooked chicken breasts on a serving platter and pour the garlic butter sauce over the top. Garnish with fresh parsley and serve immediately.
# Notes:
01 -
This dish is inspired by Morton's Steakhouse signature Chicken Christopher recipe, featuring a crispy exterior and flavorful garlic butter sauce.