Morton's Copycat Chicken Christopher (Christmas Chicken Breast Recipe)
Pan-seared chicken breasts finished in a silky garlic butter cream sauce with white wine and fresh parsley -- an elegant yet easy dinner ready in under 30 minutes.
Equipment
- Large skillet or frying pan
- Meat mallet or rolling pin
- Wooden spoon
Ingredients
- 4 boneless skinless chicken breasts pounded to even 1/2-inch thickness
- 1 cup all-purpose flour for coating
- 0.5 tsp fine salt
- 0.5 tsp freshly ground black pepper
- 6 tbsp unsalted butter divided, 3 tbsp for searing and 3 tbsp for sauce
- 2 tbsp olive oil
- 6 garlic cloves finely minced
- 0.5 cup dry white wine Sauvignon Blanc or Pinot Grigio recommended
- 0.5 cup low-sodium chicken stock
- 0.5 cup heavy whipping cream
- 0.25 cup fresh parsley finely chopped
- 1 lemon cut into wedges for serving
Instructions
- Pound each chicken breast to an even 1/2-inch thickness using a meat mallet or rolling pin. Pat completely dry with paper towels.
- Mix the flour, salt, and black pepper on a flat plate. Lightly coat each chicken breast in the seasoned flour, shaking off any excess. You want a thin, even coating.
- Heat 3 tablespoons of butter and the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 4 to 5 minutes per side until deep golden brown and cooked through (internal temp 165 degrees F). Do not crowd the pan -- cook in batches if needed. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for 30 to 60 seconds until fragrant, stirring constantly. Do not let it burn.
- Pour in the white wine and chicken stock. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the liquid simmer and reduce for 2 to 3 minutes.
- Stir in the heavy cream and chopped parsley. Simmer gently over medium-low heat for 2 to 4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Taste and adjust salt and pepper as needed.
- Return the cooked chicken to the skillet and spoon sauce over each breast. Let warm through for 1 to 2 minutes. Plate immediately, spoon extra sauce over top, and serve with lemon wedges alongside.
