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Morton's Steakhouse Chicken Christopher Recipe

Morton's Steakhouse Chicken Christopher Recipe

If you’re a cooking lover, you might have already heard about Morton's Steakhouse. Her recipes are unique, appealing, and flavorful.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4
Calories 860 kcal

Ingredients
  

For The Bread Crumbs

  • 2 cups breadcrumbs
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons parsley (chopped)
  • salt (to taste)
  • white pepper (to taste)

For The Chicken

  • 1 1⁄2 pound chicken breasts (boneless and skinless)
  • 1⁄2 - 1 cup flour (for dusting)
  • 2 eggs
  • 3 tablespoons butter 
  • 16 ounces pasta noodles of your choice (Cooked)
  • salt (to taste)
  • white pepper (to taste)

For The Garlic Butter Sauce

  • 1 1⁄2 cups butter (unsalted)
  • 1 tablespoon unsalted butter (softened)
  • 2 tablespoons shallots (minced)
  • 2 tablespoons garlic (minced)
  • 1⁄3 cup dry white wine
  • 3⁄4 cup heavy whipping cream
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons parsley (minced )
  • salt (to taste)
  • white pepper (to taste)

Instructions
 

For The Bread Crumbs:

  • Combine all ingredients together and set aside.

For The Chicken:

  • Cut chicken breasts in half, and pound each piece thin, less than 1/2 inch thick. Sprinkle salt and pepper over the pieces.
  • In a shallow bowl, beat eggs. In another shallow dish or plate, place the Alexander bread crumbs. 
  • To prepare chicken, first coat it completely in flour, then in egg, and finally in Alexander bread crumbs. Place on a platter and set aside. 
  • Set a large sauté pan over medium-high heat and melt 2 tablespoons butter. When butter foams, remove from heat. 
  • Ensure that the chicken is cooked through, but not overdone, before you set aside the cooked pieces. 
  • Place 2 or 3 pieces of chicken flat in the pan and cook until browned on both sides (about 3 minutes on each side because it is thin. 
  • Add the remaining tablespoon of butter and more if necessary. 
  • Keep butter in the pan as it gets soaked up per piece, so you do not want it to go dry.

For The Garlic Butter Sauce:

  • Melt 1 tablespoon butter in a saucepan over medium heat.
  • Stir in shallots and garlic and cook until soft. Then add the wine. Turn the heat up to medium-high, bring the wine to a boil, and reduce the liquid to about 2 tablespoons.
  • Add cream, lower heat to medium, and simmer until liquid steams. Stirring frequently, cook for about 3 minutes. Be careful not to let the liquid boil. In case the chicken isn't quite done, set aside at this point.
  • Add the remaining butter (somewhat softened), a little at a time, over low heat. Make sure the mixture is well blended before adding more butter by whipping it with a wire whisk and keeping it smooth.
  • Add lemon juice, parsley, salt, and pepper after the butter has been whipped in. Immediately serve.

For Serving:

  • Place two pieces of chicken on one side of a plate. On the other side, place 1 serving of pasta. 
  • Then pour the garlic butter sauce over everything.
Keyword Morton's Steakhouse Chicken Christopher Recipe