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Morton’s Chicken

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A sumptuous and creamy chicken dish, perfect for cozy dinners or festive gatherings, combining tender chicken with a rich garlic-butter sauce.

Ingredients

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  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finish the sauce: Stir in the heavy cream and chopped parsley, simmering until the sauce thickens slightly. Taste and adjust seasoning as desired.
  7. Combine: Return the chicken to the pan, spoon the sauce over each piece, and warm through for an additional minute or two.
  8. 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

Find it online: https://www.tastysavvy.com/festive-copycat-mortons-chicken-2/