Morton's Steakhouse Chicken Christopher: My Homestyle Take (Print Version)

Morton's Steakhouse Chicken Christopher at home! My comforting, creamy chicken recipe brings steakhouse flavors to your kitchen.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Non-vegetarian, Contains Dairy

# Ingredients:

→ Chicken & Main Vegetables

01 - Boneless, Skinless Chicken Breasts (4, about 6 oz each, pounded to ½-inch thickness)
02 - Cremini Mushrooms (8 oz, sliced)
03 - Shallots (2 large, thinly sliced)

→ Sauce Essentials

04 - Dry White Wine (½ cup, like Chardonnay or Pinot Grigio)
05 - Heavy Cream (1 cup)

→ Flavor Boosters

06 - Garlic (3-4 cloves, minced)
07 - Unsalted Butter (3 tablespoons)
08 - Olive Oil (1 tablespoon)
09 - Salt & Freshly Ground Black Pepper (to taste)

→ Finishing Touches

10 - Fresh Parsley (¼ cup, chopped, for garnish)

# Instructions:

01 - First things first, get those chicken breasts ready. Pat them super dry with paper towels – this is key for a good sear, trust me! Then, place them between two pieces of plastic wrap and pound them to about ½-inch thickness. You want them even so they cook uniformly. I once skipped this, and ended up with thick, dry spots and thinner, overcooked ones. Season both sides generously with salt and pepper. Don't be shy here; it builds the flavor from the start of your Morton's Steakhouse Chicken Christopher!
02 - Heat a large, heavy-bottomed skillet (my cast iron is my best friend for this!) over medium-high heat. Add a tablespoon of olive oil and a tablespoon of butter. Once the butter melts and sizzles, add the chicken breasts. Don't overcrowd the pan; work in batches if you need to. Sear for about 4-5 minutes per side, until they're beautifully golden brown and cooked through. I always peek for that gorgeous crust – that's flavor, people! Transfer the cooked chicken to a plate and tent it loosely with foil; it'll keep warm and juicy.
03 - Reduce the heat to medium. In the same skillet (don't clean it, those browned bits are gold!), add another tablespoon of butter. Toss in your sliced shallots and cook for 2-3 minutes until they soften and get fragrant. Oh, the smell is just divine! Then, add your minced garlic and sliced cremini mushrooms. Sauté for another 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and turn tender. This step always makes my kitchen smell incredible, like a fancy restaurant.
04 - Now for the fun part! Pour in the dry white wine. Scrape up all those delicious browned bits from the bottom of the pan with a wooden spoon. This is called deglazing, and it's where so much flavor comes from. Let the wine simmer and reduce by about half, which usually takes 3-5 minutes. The alcohol cooks off, leaving behind all that wonderful complexity. I once poured too much wine and it took ages to reduce, so measure carefully for your Morton's Steakhouse Chicken Christopher sauce!
05 - Once the wine has reduced, slowly pour in the heavy cream. Stir it gently and bring the sauce to a low simmer. Let it cook for 3-5 minutes, stirring occasionally, until it thickens slightly. You want it coating the back of a spoon, not too runny, not too thick. Taste it at this point – does it need more salt? Pepper? Adjust to your liking. This is where the magic of Morton's Steakhouse Chicken Christopher really comes alive!
06 - Return the seared chicken breasts to the skillet, nestling them into that glorious creamy mushroom sauce. Let them warm through for a minute or two, allowing them to absorb all those incredible flavors. Garnish generously with fresh chopped parsley. The vibrant green against the creamy sauce just makes it pop! Serve immediately. The aroma of the garlic, cream, and mushrooms is just heavenly, and the chicken will be so tender, it practically melts.

# Notes:

01 - Don't rush the pan sear on the chicken, honestly. That golden crust adds so much flavor to the whole dish, it's worth the extra minute or two.
02 - This sauce holds up surprisingly well for leftovers, just gently reheat it on the stovetop with a splash of chicken broth to loosen it back up.
03 - Out of shallots? A finely minced small onion works in a pinch, I've done it, and it's still good, just a touch less delicate.
04 - A sprinkle of fresh chives or parsley right before serving just brightens everything up and makes it look super fancy, even if it was a weeknight meal.

# Equipment Needed:

01 - Large skillet (cast iron recommended)
02 - cutting board
03 - sharp knife
04 - meat mallet

# Nutrition (Per Serving):

Calories: 600 kcal
Total Fat: 45g
Total Carbohydrate: 10g
Protein: 35g

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