Morton’s Steakhouse Chicken Christopher Recipe
If you’ve ever dined at a classic steakhouse and wanted a show-stopping chicken dish that feels just as indulgent as a sizzling ribeye, then Morton’s Steakhouse Chicken Christopher will make your heart beat a little faster. This dish is all about juicy chicken cutlets nestled under a luscious garlic cream sauce, with a hint of white wine and a finishing touch of fresh herbs. It’s simple yet luxurious, and the buttery sauce is so good you’ll want to mop up every drop. Whether you’re cooking for a special occasion or simply craving something decadent for dinner, Morton’s Steakhouse Chicken Christopher brings five-star flavor right to your home kitchen.
Ingredients You’ll Need
The magic of Morton’s Steakhouse Chicken Christopher is that it comes together with honest, everyday ingredients, each one playing an essential role in crafting a restaurant-worthy entrée. Gather your components and you’ll set yourself up for success in both flavor and presentation.
- Chicken breasts: Pounded to even thickness, these cook up quickly and stay super juicy.
- All-purpose flour: Delivers a delicate coating for a beautiful golden crust on your chicken.
- Salt: Enhances every layer and keeps your flavor in balance.
- Black pepper: Adds just a hint of warmth and bite to each savory bite.
- Unsalted butter: The real backbone of richness; use it in both cooking and sauce-making.
- Olive oil: Helps brown the chicken without burning the butter, marrying flavor and function.
- Garlic: Four cloves provide just the right amount of aromatic, punchy depth.
- Dry white wine: Lifts the sauce and gives it subtle sophistication—use something you’d happily sip!
- Heavy cream: Ensures the sauce is velvety and utterly luxurious.
- Chicken broth: Lightens the sauce and adds savory undertones for balance.
- Freshly grated Parmesan cheese: Melts into the sauce, lending salty, nutty richness (don’t skimp on the real deal).
- Fresh parsley: Adds color and a clean, herby finish—just what the sauce needs to brighten it up.
- Lemon wedges: The squeeze of acid at the table wakes up every other flavor brilliantly.
How to Make Morton’s Steakhouse Chicken Christopher
Step 1: Pound and Dredge the Chicken
Begin by placing each chicken breast between sheets of plastic wrap or parchment and gently pound them to about ½-inch thickness. This ensures even cooking and a wonderfully tender bite. Combine the flour, salt, and black pepper in a shallow dish and dredge each chicken breast, shaking off the excess for a light, crisp coating.
Step 2: Sear the Chicken
Heat 2 tablespoons of unsalted butter along with the olive oil in your largest skillet over medium-high. Lay the floured chicken breasts in the hot pan and cook for about 4–5 minutes per side, until golden brown and cooked through. Once done, transfer the chicken to a plate and keep it warm—this step guarantees juicy, perfectly cooked chicken for your Morton’s Steakhouse Chicken Christopher.
Step 3: Make the Garlic Wine Sauce
Reduce your skillet to medium heat and add the minced garlic, stirring for about 30 seconds until fragrant but not browned. Pour in the white wine to deglaze the pan, scraping up those flavorful browned bits left behind. Let the wine simmer for a minute or two to mellow, then add the heavy cream and chicken broth, bringing the mixture to a gentle simmer.
Step 4: Finish the Sauce
Simmer the sauce for 4–5 minutes until it thickens up slightly, then whisk in the remaining butter and freshly grated Parmesan. Keep whisking until you have a smooth, creamy sauce that would make any steakhouse chef proud.
Step 5: Return Chicken and Serve
Nestle the seared chicken breasts back into the skillet, spooning the luscious sauce over the top. Sprinkle with plenty of fresh parsley and serve hot with lemon wedges on the side. The sauce, the citrus, and the golden chicken combine for that signature Morton’s Steakhouse Chicken Christopher experience.
How to Serve Morton’s Steakhouse Chicken Christopher
Garnishes
A flourish of chopped fresh parsley adds both color and freshness, while lemon wedges served right alongside let guests adjust brightness to taste. For an extra-special finish, a gentle crack of black pepper or a shaving of Parmesan elevates the dish even further.
Side Dishes
Morton’s Steakhouse Chicken Christopher cries out for something to help soak up that incredible sauce. Classic choices include buttered linguine, creamy mashed potatoes, or a pile of simply steamed green beans or asparagus. Any starch or veggie that lets the sauce shine is welcome!
Creative Ways to Present
For a showstopping dinner, serve each chicken breast on a generous swirl of pasta, drizzle with extra sauce, and garnish with parsley and lemon. Or, slice the chicken and arrange it over a bed of risotto for an elegant twist. Family-style platters with plenty of sauce for sharing also echo the welcoming steakhouse vibe of Morton’s Steakhouse Chicken Christopher.
Make Ahead and Storage
Storing Leftovers
Place any leftover Morton’s Steakhouse Chicken Christopher in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making for a lovely next-day lunch or dinner. Always let the chicken cool before storing to keep the sauce at its best.
Freezing
While the sauce is cream-based and may change texture upon thawing, you can freeze the chicken and sauce together in a freezer-safe container for up to 2 months. For best results, thaw overnight in the refrigerator and gently reheat, whisking the sauce to restore its creaminess.
Reheating
Warm leftovers gently in a skillet over low to medium heat, adding a splash of chicken broth or cream if needed to loosen the sauce. Avoid the microwave if possible, as it can cause the sauce to split or separate—a few extra minutes on the stovetop is worth it for that signature Morton’s Steakhouse Chicken Christopher flavor.
FAQs
What type Main Course
A dry white like Sauvignon Blanc, Pinot Grigio, or Chardonnay is ideal, as it brings bright acidity without becoming too sweet. Remember, use a wine you’d enjoy drinking, since its flavors shine through in the sauce.
Can I substitute chicken thighs for breasts?
Absolutely! Boneless, skinless thighs add a bit more richness and remain tender. Just be sure to pound them to even thickness for uniform cooking, then follow the same dredging and searing process.
Is Morton’s Steakhouse Chicken Christopher gluten-free?
As written, it’s not gluten-free because of the flour dredge. Swap in your favorite gluten-free flour blend, and the result will be just as delicious with a slightly different texture.
Can I make the sauce ahead of time?
You can make the sauce in advance and refrigerate it for up to 2 days, but be sure to reheat gently and whisk well before serving. Add a splash of cream or broth if it thickens too much—perfect for prepping ahead for dinner parties.
What makes Morton’s Steakhouse Chicken Christopher so special?
It’s the combination of tender, perfectly cooked chicken with that impossibly silky garlic cream sauce, a hint of wine, fresh herbs, and a bright pop of lemon. Each element enhances the others, delivering a restaurant-quality dish you’ll want to cook again and again.
Final Thoughts
There’s nothing quite like making a classic steakhouse dish in your own kitchen, and Morton’s Steakhouse Chicken Christopher is destined to become a staple in your rotation. It’s rich without being heavy, glowing with flavors that feel special yet comforting—and best of all, it’s achievable in just about half an hour. Treat yourself and the people you love to this unforgettable plate; you won’t be disappointed!
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Morton’s Steakhouse Chicken Christopher Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy flavors of Morton’s Steakhouse Chicken Christopher at home with this easy-to-follow recipe. Juicy chicken breasts are smothered in a luxurious garlic cream sauce, perfect for a special dinner or weekend treat.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts pounded to ½-inch thickness
Coating:
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce:
- 6 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
For Serving:
- lemon wedges
Instructions
- Prepare Chicken: Pound chicken breasts to ½-inch thickness. In a dish, combine flour, salt, and pepper. Dredge chicken in seasoned flour.
- Cook Chicken: Heat 2 tablespoons butter and oil in a skillet. Cook chicken until golden and cooked through. Remove and keep warm.
- Make Sauce: In the same skillet, sauté garlic. Deglaze with wine, add cream and broth. Simmer until thickened. Whisk in butter and Parmesan.
- Finish Dish: Return chicken to skillet, spoon sauce over. Garnish with parsley and serve with lemon wedges.
Notes
- This dish pairs well with linguine, mashed potatoes, or steamed vegetables.
- For a richer flavor, use crème fraîche.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Steakhouse
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 580
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 195 mg
