Morton’s Steakhouse Chicken Christopher is a delightful dish that combines tender chicken with a tasty sauce. This recipe brings a restaurant-quality meal right to your kitchen. It features crispy chicken breasts served in a tangy garlic lemon sauce, making it a perfect choice for both special occasions and weeknight dinners.
Why Make This Recipe
Making Morton’s Steakhouse Chicken Christopher at home is a great way to enjoy delicious food without the restaurant prices. The recipe is straightforward, requiring simple ingredients that you can find in your pantry. It’s also versatile and can be paired with various sides, such as mashed potatoes, rice, or a fresh salad. Plus, your friends and family will love the amazing flavors!
How to Make Morton’s Steakhouse Chicken Christopher
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1/2 cup unsalted butter, divided
- 4 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chicken stock
- 2 tablespoons fresh parsley, chopped
Directions:
Start by pounding the chicken breasts to an even thickness, about 1/2 inch thick. This helps them cook evenly and ensures they stay juicy. Season both sides with salt and pepper.
Set up your breading station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs. Dredge each chicken breast in the flour, shaking off any excess, then dip it in the egg, and finally coat it in breadcrumbs. Press gently to ensure an even coating.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and the pan is hot, add the breaded chicken breasts. Sear for about 3-4 minutes per side, until golden brown and crispy. You may need to work in batches to avoid overcrowding the pan. Once seared, transfer the chicken to a plate and set aside.
In the same skillet, reduce the heat to medium. Add the remaining butter and minced garlic, sautéing until fragrant, about 1-2 minutes. Stir in the lemon juice and chicken stock, scraping up any brown bits from the bottom of the pan. Let the sauce simmer for 3-4 minutes to reduce slightly.
Return the chicken to the skillet, spooning the sauce over each piece. Let the chicken cook in the sauce for an additional 5-7 minutes, or until fully cooked through (165°F internal temperature). Sprinkle the chopped parsley over the top before serving.
How to Serve Morton’s Steakhouse Chicken Christopher
Serve this dish hot, with the delicious sauce spooned over the chicken. Pair it with your favorite sides, such as rice, quinoa, or steamed vegetables. A fresh salad adds a nice crunch and balance to the meal.
How to Store Morton’s Steakhouse Chicken Christopher
If you have leftovers, let the chicken cool and place it in an airtight container. Store it in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet or microwave until heated through.
Tips to Make Morton’s Steakhouse Chicken Christopher
- For extra flavor, marinate the chicken in the lemon juice and garlic for at least 30 minutes before breading.
- Make sure your oil is hot enough in the skillet before adding the chicken to get a crispy coating.
- If you prefer, you can use chicken thighs for a richer taste.
Variation
You can easily add vegetables to the dish. Sauté some spinach or asparagus in the sauce for a complete meal. Additionally, substituting different herbs can provide unique flavors.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used and will yield a juicier result.
What can I serve with this dish?
This chicken pairs well with mashed potatoes, rice, or a fresh green salad.
Can I freeze leftovers?
Yes, you can freeze leftovers. Just make sure to store them in an airtight container. Thaw in the refrigerator and reheat before serving.
Chicken Christopher
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Pounded to even thickness
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs Beaten
- 1 cup breadcrumbs
- 2 tablespoons olive oil For frying
- 1/2 cup unsalted butter Divided
- 4 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chicken stock
- 2 tablespoons fresh parsley, chopped For garnish
Instructions
Preparation
- Pound the chicken breasts to an even thickness, about 1/2 inch thick. Season both sides with salt and pepper.
- Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for breadcrumbs.
- Dredge each chicken breast in the flour, shaking off any excess, then dip it in the egg, and coat it in breadcrumbs. Press gently for an even coating.
Cooking
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the breaded chicken breasts and sear for about 3-4 minutes per side, until golden brown.
- Transfer the chicken to a plate and set aside.
- In the same skillet, reduce the heat to medium and add the remaining butter and minced garlic. Sauté until fragrant, about 1-2 minutes.
- Stir in the lemon juice and chicken stock, scraping any brown bits from the bottom. Let the sauce simmer for 3-4 minutes to reduce.
- Return the chicken to the skillet, spooning the sauce over each piece. Cook for an additional 5-7 minutes, or until fully cooked through (165°F internal temperature).
- Sprinkle the chopped parsley over the top before serving.