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Festive Copycat: Morton’s Chicken

A festive chicken dish with succulent breasts enveloped in a rich, creamy sauce, perfect for holiday gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American, Holiday
Servings 4 servings
Calories 480 kcal

Ingredients
  

Main Ingredients

  • 4 pieces boneless, skinless chicken breasts Flattened to an even thickness
  • 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
  • 1 piece 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 of 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 of butter to the same pan. Once melted, add the minced garlic and cook briefly 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

To store leftovers, let chicken cool and store in an airtight container, keeping the sauce included. It stays fresh in the fridge for up to three days.
Keyword Chicken, Creamy Sauce, Easy Recipe, Festive Dish, Holiday Meal