Description
Morton’s Steakhouse Chicken Christopher brings juicy chicken breasts to your dinner table with a rich, creamy white wine sauce that melts in your mouth. Weeknight dinners get an elegant upgrade with this simple yet sophisticated restaurant-inspired recipe.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 ½ cups all-purpose flour
- 2 cups seasoned breadcrumbs
- 4 large eggs
- ½ cup grated Parmesan cheese
Supporting Ingredients:
- 2 tablespoons milk
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic
- ½ cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
Instructions
- Slice 2 pounds of chicken breasts into 8 medallions. Carefully pound each piece to ½-inch thickness using plastic wrap. Sprinkle generously with 1 teaspoon garlic powder, salt, and black pepper.
- Create three shallow dishes for coating: first with 1 ½ cups flour, second with 4 eggs whisked with 2 tablespoons milk, third with 2 cups seasoned breadcrumbs mixed with ½ cup Parmesan cheese.
- Dredge each chicken medallion completely in flour, ensuring full coverage. Shake off excess.
- Dip floured medallions into egg mixture, letting excess drip back into dish. Coat thoroughly with breadcrumb-Parmesan mixture.
- Heat 4 tablespoons olive oil and 4 tablespoons butter in a large skillet at medium heat (350°F). Carefully place coated medallions in pan.
- Cook chicken for 3-4 minutes on first side until golden brown. Flip and cook additional 3-4 minutes until internal temperature reaches 165°F.
- Remove chicken and place on warming platter. Keep warm while preparing sauce.
- Melt 4 tablespoons butter in same skillet. Add 4 finely minced garlic cloves, sautéing for 1 minute.
- Pour ½ cup chicken broth and 2 tablespoons lemon juice into skillet. Simmer sauce for 2-3 minutes.
- Remove sauce from heat. Stir in 2 tablespoons chopped fresh parsley.
- Drizzle warm garlic butter sauce directly over chicken medallions. Serve immediately while hot.
Notes
- Pound chicken evenly to ensure consistent cooking and tender texture throughout each medallion.
- Use fresh breadcrumbs for a crispier coating that adheres better to the chicken surface.
- Allow chicken to rest after dredging for 5-10 minutes so breading sets and sticks more effectively during cooking.
- Control skillet heat carefully to achieve golden brown crust without burning the delicate breadcrumb coating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 38 g
- Saturated Fat: 13 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 54 g
- Cholesterol: 210 mg