When I first discovered Morton’s Chicken, I was taken aback by its sumptuous flavors and delightful creaminess. Whether enjoyed during a cozy weeknight dinner or served at a festive gathering, this dish never fails to impress. It’s the ultimate comfort food, marrying tender chicken with a rich garlic-butter sauce that elevates any occasion. If you’re in search of a recipe that combines elegance and ease, look no further!
Why You’ll Love This Dish
Why cook Morton’s Chicken at home? For starters, it’s a fantastic way to indulge in restaurant-quality flavors without breaking the bank. This dish is kid-approved and comes together in less than an hour, making it perfect for weekday meals or last-minute dinner parties. You’ll find it offers both comfort and a touch of luxury, making it an ideal choice for a special night in.
“I honestly can’t believe how simple yet decadent this chicken is! My family devoured it, and I can’t wait to make it again!” – Happy Home Cook
Step-by-Step Overview
Creating Festive Copycat: Morton’s Chicken is a rewarding experience that unfolds in a few key steps. First, you’ll flatten the chicken breasts for even cooking. Next, a quick dredging in seasoned flour preps them for a delicious sauté. After browning the chicken, you’ll whip up a luscious garlic sauce that marries the flavors perfectly. Finally, combine it all and serve with a touch of lemon!
Gather These Items
- 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 garlic cloves, 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
Feel free to swap out the dry white wine with chicken stock for a non-alcoholic version, or use almond milk if you’re looking for a lighter alternative.
Directions to Follow
- Flatten the chicken: Use a meat mallet or a rolling pin to pound each chicken breast to an even thickness of about ½ inch. Pat them dry with paper towels.
- Coat: On a plate, combine the flour, salt, and black pepper. Lightly dredge each chicken breast in the seasoned flour, ensuring to shake off any excess.
- Sauté: Heat 3 tablespoons of butter and olive oil in a large frying pan over medium-high heat until shimmering. Add the chicken breasts and cook for about 4–5 minutes per side until they’re nicely browned and cooked through. Transfer to a plate and cover loosely with foil.
- Make the sauce: Lower the heat and add the remaining 3 tablespoons of butter to the same pan. Once melted, add the minced garlic and sauté until fragrant—about 30 to 60 seconds.
- Deglaze: Pour in the white wine and chicken stock, scraping up any browned bits stuck to the pan. Let it bubble and reduce for a couple of minutes.
- Finish the sauce: Stir in the heavy cream and chopped parsley, simmering until the sauce thickens slightly. Taste and adjust seasoning as desired.
- Combine: Return the chicken to the pan, spoon the sauce over each piece, and warm through for an additional minute or two.
- Serve: Plate the chicken, drizzle extra sauce on top, and add lemon wedges on the side for a fresh zing.
Best Ways to Enjoy It
When serving Morton’s Chicken, consider pairing it with fluffy mashed potatoes or a light, citrusy salad to balance the richness of the dish. For a hearty meal, you could add roasted vegetables or a side of pasta tossed in olive oil and herbs. Don’t forget a glass of crisp white wine or a sparkling water with lemon!
How to Store and Reheat
To store any leftovers, place the chicken and sauce in an airtight container and refrigerate. It will keep well for up to 3 days. When reheating, do so gently on the stovetop over low heat or in the microwave, ensuring the chicken remains moist and the sauce doesn’t separate.
Helpful Cooking Tips
- Uniform Cooking: Flattening the chicken breast to an even thickness is crucial to ensure even cooking and juicy results.
- Flavor Boost: For an extra flavor punch, consider adding capers or sun-dried tomatoes to the sauce for a Mediterranean twist.
- Meat Thermometer: Use a meat thermometer to check for doneness—chicken should register at 165°F (74°C).
Creative Twists
Feel free to remix the flavors! Try using different herbs such as thyme or basil instead of parsley, or substitute the heavy cream with coconut milk for a dairy-free option. You can also add a splash of lemon juice and zest to brighten up the sauce.
Frequently Asked Questions
How long does it take to prepare Morton’s Chicken?
Preparation and cooking combined usually take about 30 to 45 minutes, making it a quick and satisfying dish.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add a richer flavor and remain juicy, even if cooked a bit longer.
Is it possible to make this dish ahead of time?
While you can prepare the chicken ahead, it’s best to make the sauce right before serving to maintain optimal freshness and flavor.
Morton’s Chicken
A sumptuous and creamy chicken dish, perfect for cozy dinners or festive gatherings, combining tender chicken with a rich garlic-butter sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: None
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 garlic cloves, 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
- Flatten the chicken: Use a meat mallet or a rolling pin to pound each chicken breast to an even thickness of about ½ inch. Pat them dry with paper towels.
- Coat: On a plate, combine the flour, salt, and black pepper. Lightly dredge each chicken breast in the seasoned flour, ensuring to shake off any excess.
- Sauté: Heat 3 tablespoons of butter and olive oil in a large frying pan over medium-high heat until shimmering. Add the chicken breasts and cook for about 4–5 minutes per side until they’re nicely browned and cooked through. Transfer to a plate and cover loosely with foil.
- Make the sauce: Lower the heat and add the remaining 3 tablespoons of butter to the same pan. Once melted, add the minced garlic and sauté until fragrant—about 30 to 60 seconds.
- Deglaze: Pour in the white wine and chicken stock, scraping up any browned bits stuck to the pan. Let it bubble and reduce for a couple of minutes.
- Finish the sauce: Stir in the heavy cream and chopped parsley, simmering until the sauce thickens slightly. Taste and adjust seasoning as desired.
- Combine: Return the chicken to the pan, spoon the sauce over each piece, and warm through for an additional minute or two.
- Serve: Plate the chicken, drizzle extra sauce on top, and add lemon wedges on the side for a fresh zing.
Notes
For a non-alcoholic version, swap dry white wine with chicken stock. For lighter options, use almond milk instead of heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg