Mortons Chicken Christopher: Rich Garlic Cream (Print Version)
Mortons Steakhouse Chicken Christopher: Make this iconic dish at home! Tender chicken in a rich garlic cream sauce with mushrooms. Your elegant dinner solution.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Main Players
01 -
4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
02 -
8 oz cremini mushrooms, sliced
03 -
1 cup heavy cream
04 -
1/2 cup chicken broth, low-sodium
05 -
2 large shallots, minced
→ Flavor Boosters
06 -
4 cloves garlic, minced
07 -
1/4 cup dry white wine (like Sauvignon Blanc)
08 -
1 tsp Dijon mustard
09 -
1 tbsp fresh thyme, chopped
→ Pantry Staples
10 -
1/4 cup all-purpose flour
11 -
2 tbsp olive oil
12 -
2 tbsp unsalted butter
→ Seasoning Essentials
13 -
1/2 tsp salt, plus more to taste
14 -
1/4 tsp black pepper, plus more to taste
# Instructions:
01 -
Okay, first things first, let’s get that chicken ready for its big moment. Take your chicken breasts and pound them to about a 1/2-inch thickness. I usually put them between two sheets of plastic wrap—less mess, you know? Then, grab a shallow dish, sprinkle in your flour, salt, and pepper. Give it a good whisk. Dredge each chicken piece in the flour mixture, making sure it’s lightly coated. This step is key for that golden crust and for helping the sauce cling later. I always feel like a pro chef doing this, even if my kitchen counter is covered in a fine dusting of flour by the end!
02 -
Heat up a large, heavy-bottomed skillet over medium-high heat with a swirl of olive oil and a pat of butter. Once the butter's melted and shimmering, carefully place your dredged chicken in the pan. Don't crowd it, hon! Cook for about 4-5 minutes per side, until it’s beautifully golden brown and cooked through. You want that lovely sear, not just a sad, pale piece of poultry. I remember once I tried to rush this and put too many pieces in, and they just steamed. Learn from my mistakes! Remove the cooked chicken to a plate and set it aside, letting those juices rest.
03 -
In that same skillet (don't clean it, we want all those flavorful bits!), add a little more butter if needed. Toss in your sliced cremini mushrooms. Let them cook, undisturbed, for a few minutes until they start to release their liquid and get a nice brown color. Then, add your minced shallots and garlic. Oh, the smell at this point! It’s just heavenly. Sauté for another 2-3 minutes, until the shallots are softened and the garlic is fragrant, but not browned. This aromatic base is what makes the Mortons Steakhouse Chicken Christopher truly sing.
04 -
Now for the magic! Pour in your dry white wine, scraping up all those delicious browned bits from the bottom of the pan with a wooden spoon. This is called deglazing, and it adds so much depth to the sauce. Let it simmer for a minute or two until it's reduced by about half. Then, whisk in your chicken broth and heavy cream. Bring it to a gentle simmer and let it cook for about 5-7 minutes, stirring occasionally, until the sauce starts to thicken. I always get a little nervous here, hoping it doesn't separate, but it usually comes together beautifully.
05 -
Once your sauce has thickened to your liking – it should coat the back of a spoon – stir in the Dijon mustard and fresh thyme. Give it a taste. This is your moment to adjust the seasoning! Add more salt or pepper if it needs it. Remember, you want it to be perfectly balanced with all those rich flavors. Sometimes I add an extra sprig of thyme here, just because I love that fresh herbiness. This sauce is really the star of your Mortons Steakhouse Chicken Christopher, so make it sing!
06 -
Finally, return the seared chicken breasts to the skillet, nestling them into that glorious, creamy sauce. Spoon some of the sauce and mushrooms over the chicken. Let it gently warm through for another minute or two. The chicken will absorb even more of that amazing flavor. What you’ll see is a beautiful, golden-brown chicken enveloped in a rich, glossy sauce with tender mushrooms. Serve it immediately, perhaps with a sprinkle of fresh parsley for a pop of color. It’s truly a restaurant-quality dish right in your own kitchen!
# Notes:
01 -
Don't crowd the pan when browning chicken; it steams instead of searing, and we want that golden crust!
02 -
You can prep the chicken and slice the mushrooms a day ahead. Keeps dinner moving, you know?
03 -
If you're out of shallots, a small yellow onion, finely diced, works okay. Not the same, but it'll do in a pinch.
04 -
A sprinkle of fresh parsley at the end really brightens up the dish visually and with a little freshness.
# Tools You'll Need:
01 -
Large skillet
02 -
whisk
03 -
tongs
04 -
cutting board
05 -
knife
# Nutrition Facts (Per Serving):
Calories: 750 kcal
Total Fat: 60 g
Total Carbohydrate: 15 g
Protein: 45 g