Morton’s Steakhouse Chicken Christopher (Print Version)
# Ingredients:
→ Main Ingredients
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 -
1/2 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 -
1/2 cup chicken broth
14 -
1 tablespoon lemon juice
15 -
2 tablespoons heavy cream
16 -
1 tablespoon parsley, chopped (for garnish)
# Instructions:
01 -
Gently pound the chicken breasts to an even thickness. Season both sides with salt, pepper, garlic powder, and onion powder.
02 -
Prepare three shallow bowls. Fill one with flour, another with beaten eggs, and the last with breadcrumbs. Coat each chicken breast in flour, then dip into the egg mixture, and finally coat with breadcrumbs. Ensure all sides are thoroughly covered.
03 -
Heat the olive oil and 3 tablespoons of butter in a large skillet over medium heat. Once the butter has melted and is sizzling, add the chicken breasts to the pan. Cook for 4–5 minutes on each side, until golden brown and fully cooked through (internal temperature should reach 165°F). Remove and set aside on a plate.
04 -
In the same skillet, melt the remaining 4 tablespoons of butter. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in chicken broth and lemon juice, allowing it to simmer for 2–3 minutes. Mix in the heavy cream and cook until the sauce thickens slightly.
05 -
Place the cooked chicken breasts on a serving platter and pour the garlic butter sauce over the top. Garnish with chopped parsley and serve immediately.
# Notes:
01 -
Ensure the chicken is evenly coated in each breading station layer for the perfect crunch.