Morton’s Steakhouse Chicken Christopher Recipe
Morton’s Steakhouse Chicken Christopher, a recipe that will transport your taste buds straight to the esteemed aisles of Morton’s Steakhouse.
Equipment
- Frying pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Kitchen knife
- Cutting board
Ingredients
- 4 pieces Chicken breasts pounded thin
- 1 cup All-purpose flour
- 4 Garlic cloves minced
- 2 cups Fresh mushrooms sliced
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 1/2 cup Heavy cream
- 2 tablespoons Fresh parsley chopped
- Salt and pepper to taste
Instructions
Prepare the Chicken
- Pound the chicken breasts to even thickness.
- Season with salt and pepper.
- After dredging each piece in flour, shake off excess.
- Ensuring your chicken is evenly pounded means it cooks uniformly, resulting in perfectly tender bites.
Cook the Chicken
- Heat olive oil and 2 tablespoons of butter in a frying pan over medium heat.
- The chicken should be cooked through and golden brown on both sides.
- Take the chicken out of the pan and set aside.
Make the Sauce
- In the same pan, add the remaining butter.
- Sauté the garlic and mushrooms until the mushrooms are browned.
- Stir in the chicken broth, scraping up any browned bits from the pan.
- Reduce the heat and stir in the heavy cream. Simmer until the sauce thickens.
- Season with salt and pepper to taste.
- Return the chicken to the pan, coating it well with the sauce. Sprinkle with fresh parsley.
Notes
- For an extra crispy crust on the chicken, let it rest for a few minutes after dredging in flour before frying.
- If you prefer a thinner sauce, you can adjust the amount of chicken broth or heavy cream according to your taste.
- Fresh herbs, like parsley, add not only a splash of color but also a fresh flavor that elevates the dish.