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Morton's Steakhouse Chicken Christopher in a skillet with buttery garlic cream sauce and mushrooms
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Recreate Morton’s famous Chicken Christopher at home. Tender golden chicken breasts in a rich buttery garlic cream sauce with mushrooms and fresh herbs. One skillet, restaurant-quality results.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • Salt and black pepper to taste
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic, minced fresh
  • 1/2 cup dry white wine such as Chardonnay
  • 1/2 cup low sodium chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides well with salt and black pepper.
  2. Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Wait for the butter foam to settle before adding chicken.
  3. Cook chicken 6 to 7 minutes per side until deep golden brown and internal temperature reaches 165 degrees F. Remove and tent loosely with foil.
  4. In the same skillet, melt remaining 2 tablespoons butter over medium heat. Add mushrooms and cook undisturbed for 2 minutes, then stir and cook another 3 minutes until golden.
  5. Add minced garlic and stir constantly for 1 minute until fragrant. Do not allow garlic to burn.
  6. Pour in white wine and scrape up all browned bits from the pan bottom. Cook 2 minutes until reduced by half.
  7. Add chicken broth and simmer 3 minutes until slightly thickened.
  8. Stir in heavy cream, parsley, and thyme. Simmer 2 to 3 minutes until sauce coats the back of a spoon.
  9. Return chicken to skillet and spoon sauce over top. Simmer 1 to 2 minutes to heat through.
  10. Plate immediately and spoon extra sauce generously over the top. Serve hot.

Notes

  • Pound chicken to even thickness before cooking – this is the key to juicy, evenly cooked chicken breasts.
  • Fresh garlic and fresh herbs make a noticeable difference in the final flavor. Avoid jarred garlic for this recipe.
  • For a glossy restaurant finish, swirl in one tablespoon of cold butter at the very end of cooking.
  • If sauce is too thick, add a small splash of chicken broth and stir gently over low heat.
  • Freezing not recommended due to cream-based sauce. Refrigerate up to 3 days.

Nutrition

Find it online: https://www.benefitiany.com/mortons-steakhouse-chicken-christopher/