Amazing Morton’s Chicken Christopher: 10 Secrets!
Morton’s Steakhouse Chicken Christopher is a steakhouse classic featuring crispy breaded chicken breasts topped with a rich, garlicky butter sauce. It’s elegant, indulgent, and surprisingly simple to make at home.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Ingredients
4 boneless, skinless chicken breasts (1½ lb), pounded to ¼-inch thick
Salt and white pepper, to taste
1 cup all-purpose flour
2 large eggs, lightly beaten
2 cups seasoned breadcrumbs (or panko)
3 tbsp unsalted butter + 2 tbsp olive oil (for frying)
For the Garlic Butter Sauce:
4 tbsp unsalted butter
3 cloves garlic, minced
2 tbsp shallots, minced
⅓ cup dry white wine or chicken broth
¾ cup heavy cream
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
Salt and white pepper, to taste
Instructions
1. Pound chicken to ¼-inch thick and season with salt and white pepper.
2. Set up breading station: flour, beaten eggs, and breadcrumbs.
3. Dredge each chicken breast in flour, then egg, then breadcrumbs.
4. Heat olive oil and butter in a large skillet. Fry chicken 3–5 minutes per side until golden and cooked through. Set aside and keep warm.
5. In the same skillet, melt 4 tbsp butter. Add garlic and shallots, sauté for 1–2 minutes.
6. Pour in wine (or broth), simmer to reduce by half.
7. Add heavy cream and simmer until thickened. Remove from heat, whisk in lemon juice and parsley.
8. Serve chicken with generous spoonfuls of garlic butter sauce. Garnish with more parsley.
Notes
Store chicken and sauce separately in airtight containers in the fridge for up to 3 days.
Reheat chicken in a 350°F oven; warm sauce in a saucepan with a splash of cream.
Serve with mashed potatoes, pasta, or roasted vegetables.