Description
Morton’s steakhouse chicken christopher delivers a luxurious restaurant-style dinner right to your kitchen table. Creamy herb sauce and perfectly seared chicken breasts combine for an elegant meal that feels like a special night out.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
- 2 large eggs
Coating:
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauce and Cooking:
- 7 tablespoons unsalted butter
- 3 tablespoons olive oil
- 3 garlic cloves
- ½ cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons heavy cream
- 1 tablespoon parsley
Instructions
- Mix 1 cup flour with 1 teaspoon each of garlic powder, onion powder, salt, and ½ teaspoon black pepper in a shallow dish. Prepare another dish with 2 lightly beaten eggs and a third with 1 cup breadcrumbs.
- Pound 4 chicken breasts to create uniform thickness, ensuring even cooking and tender meat.
- Thoroughly coat each chicken breast in seasoned flour, then dip completely in beaten eggs, and finally roll generously in breadcrumbs for a crispy exterior.
- Heat 3 tablespoons butter and 3 tablespoons olive oil in a large skillet over medium heat (375°F). This temperature ensures perfect golden browning.
- Carefully place breaded chicken into hot skillet, cooking for 5-6 minutes per side until internal temperature reaches 165°F and exterior turns deep golden brown.
- Remove chicken and set aside on a paper towel-lined plate to drain excess oil.
- In the same skillet, melt 4 tablespoons butter and sauté 3 minced garlic cloves for 30-45 seconds until fragrant.
- Pour ½ cup chicken broth and 1 tablespoon lemon juice into skillet, simmering for 2-3 minutes to develop rich flavor.
- Stir in 2 tablespoons heavy cream and reduce heat to low, creating a smooth, velvety sauce.
- Drizzle warm sauce directly over crispy chicken and sprinkle 1 tablespoon chopped parsley on top for fresh garnish.
Notes
- Pounding chicken breasts evenly ensures consistent cooking and prevents dry or undercooked sections.
- Use panko breadcrumbs for extra crispiness, which creates a more delicate and crunchy exterior than traditional breadcrumbs.
- Check chicken’s internal temperature reaches 165°F to guarantee safe and perfectly cooked meat without overcooking.
- For a gluten-free version, substitute all-purpose flour with almond flour or cornstarch and use gluten-free breadcrumbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 165 mg