Festive Copycat: Morton's Chicken
A delightful chicken dish enveloped in a rich, creamy sauce, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup plain all-purpose flour for coating
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6 cloves garlic, finely minced
- ½ cup dry white wine
- ½ cup low-sodium chicken stock
- ½ cup heavy whipping cream
- ¼ cup fresh parsley, finely chopped
- lemon wedges, for serving
Instructions
Preparation
- Flatten each chicken breast to an even thickness using a meat mallet or rolling pin (about ½-inch). Pat the meat dry.
- Combine the flour, salt, and pepper on a plate. Lightly coat each breast in the seasoned flour, tapping off any loose flour.
Cooking
- Heat 3 tablespoons butter with the olive oil in a large frying pan over medium-high heat until shimmering.
- Add the chicken and brown on both sides, about 4–5 minutes per side, until cooked through. Transfer the cooked breasts to a plate and cover loosely to keep warm.
- Reduce the heat to medium. Add the remaining 3 tablespoons butter to the same pan. Once melted, add the minced garlic and cook very briefly—just until fragrant (about 30–60 seconds).
- Pour in the white wine and chicken stock, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the liquid bubble and reduce for a couple of minutes.
- Stir in the heavy cream and chopped parsley, simmering gently until the sauce thickens a little and becomes glossy. Taste and adjust seasoning if needed.
- Return the chicken to the pan and spoon the sauce over each piece, warming the breasts through for a minute or two so they soak up the sauce.
- Plate the chicken, spoon extra sauce over top, and serve with lemon wedges alongside.
Notes
For storage, let the chicken cool to room temperature before placing it in an airtight container, ensuring the sauce is included to maintain moisture. It can stay fresh in the fridge for up to three days or in the freezer for up to three months.