Description
Morton’s Steakhouse Chicken Christopher brings restaurant-quality elegance right to your dinner table with minimal effort. Crispy chicken breasts nestled in a rich, tangy sauce deliver serious restaurant-style flavor that feels like a gourmet treat without complicated techniques.
Ingredients
Scale
Proteins:
- 4 chicken breasts
- 6 cloves garlic
Starches and Seasonings:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
Liquids and Fats:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Transform 4 chicken breasts (2 pounds total) into elegant medallions by slicing horizontally into thin, uniform pieces. Sprinkle each piece with ½ teaspoon salt and ¼ teaspoon black pepper.
- Create a seasoned coating by combining 1 cup all-purpose flour with ½ teaspoon salt and ¼ teaspoon black pepper in a shallow dish. Thoroughly coat each chicken medallion, gently shaking off excess flour.
- Melt 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large skillet over medium-high heat (375°F). Carefully place chicken medallions into hot pan, cooking 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a warm plate. In the same skillet, add remaining 2 tablespoons butter and 6 minced garlic cloves. Sauté garlic for 30-45 seconds until fragrant.
- Pour ½ cup chicken broth and 2 tablespoons fresh lemon juice into skillet. Simmer sauce for 2-3 minutes, scraping browned bits from pan bottom.
- Return chicken medallions to skillet, coating each piece with sauce. Let simmer together for 1 minute to reheat chicken.
- Plate medallions and drizzle remaining sauce over top. Sprinkle 2 tablespoons freshly chopped parsley as a bright, finishing garnish.
Notes
- Always slice chicken breasts evenly to ensure uniform cooking and consistent texture throughout the dish.
- Shake off excess flour completely when dredging to prevent clumping and achieve a delicate, crispy exterior on the chicken.
- Use a heavy-bottomed skillet for even heat distribution and perfect golden-brown searing of the chicken medallions.
- Adjust sauce consistency by simmering longer for a thicker sauce or adding a splash of broth if it becomes too reduced.
- Prep Time: 10 minutes
- Cook Time: 57 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 0 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 110 mg