Print

Festive Copycat: Morton’s Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting yet elegant dish featuring chicken breasts in a rich, creamy garlic sauce infused with white wine and lemon.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup plain all-purpose flour
  • 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 each chicken breast to about ½ inch thickness and pat dry.
  2. In a shallow dish, combine flour, salt, and pepper. Coat each chicken breast in the seasoned flour.
  3. Heat 3 tablespoons of butter and 2 tablespoons of olive oil in a skillet over medium-high heat. Cook chicken for 4-5 minutes on each side until golden brown. Transfer to a plate and keep warm.
  4. Add the remaining butter to the pan, melt, and sauté the minced garlic until fragrant.
  5. Pour in the white wine and chicken stock, scraping the bottom of the pan to release flavors, and allow to reduce for a few minutes.
  6. Stir in the heavy cream and parsley, simmering until the sauce thickens. Adjust seasoning to taste.
  7. Return the chicken to the pan, coating well with the sauce, and warm through for a couple of minutes.
  8. Plate the chicken, drizzle with sauce, and garnish with lemon wedges.

Notes

For a lighter option, swap heavy cream for half-and-half. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

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