Chicken Christopher - Morton's Steakhouse

By kimvess

Chicken Christopher, Morton's Steakhouse copycat recipe. Tastes just like the real deal!

Ingredients

• ALEXANDER BREAD CRUMBS:
• 2 cups bread crumbs
• 5 teaspoons garlic, minced
• 2 teaspoons shallots, minced
• 2 teaspoons parsley, chopped
• Salt and white pepper, to taste
• CHICKEN:
• 1 1/2 pounds chicken breast, skinless, boneless
• Salt and white pepper, to taste
• 1-2 cups flour, as needed
• 2 eggs
• 3 tablespoons butter
• 16 ounces pasta noodles, cooked according to package directions
• GARLIC BUTTER SAUCE:
• 1 1/2 cups plus 1 tablespoon unsalted butter, softened, 3 sticks
• 2 tablespoons shallots, minced
• 2 tablespoons garlic, minced
• 1/3 cup dry white wine
• 3/4 cup heavy whipping cream
• 1 teaspoon fresh lemon juice
• 2 tablespoons parsley, minced
• Salt and white pepper, to taste

Details

Servings 4
Preparation time 20mins
Cooking time 45mins
Adapted from mortonssteaksathome.blogspot.com

Preparation

Step 1

BREAD CRUMB MIXTURE:

Combine all ingredients and set aside.

CHICKEN:

Halve chicken breasts, making 2 roughly 3-inch square pieces. Pound each piece 1/4 inch thick. Season pieces with salt and pepper. Spoon flour into a rimmed plate. Beat eggs in a shallow bowl. Place Alexander bread crumbs in another shallow plate or dish. Dip each chicken piece in flour, covering it completely, then in the egg, then in the Alexander bread crumbs. Set aside on wax paper or a wire rack. (Make your garlic butter sauce now.)

Melt 2 tablespoons butter in a large saute pan set over medium-high heat. Heat until butter foams. When foam subsides, lay 2 or 3 chicken pieces flat in the pan and cook until browned on both sides (about 3 minutes on each side -- the chicken will cook quickly because it's so thin). Set aside cooked chicken while you brown the other pieces. Add remaining tablespoon butter, and more if needed.

GARLIC BUTTER SAUCE:

In a large saucepan set over medium heat, melt 1 tablespoon butter. Add shallots and garlic and cook until soft. Add wine. Increase heat to medium-high, bring wine to a boil and allow it to cook until only about 2 tablespoons of liquid remain in the pan.

Add cream, lower heat to medium, and cook until liquid steams. Cook, stirring, for about 3 minutes. Do not let liquid boil. (Note: You can stop at this point and let the mixture sit until you're ready to proceed with the recipe. When you're ready, reheat it and stir in the butter).

Reduce heat to low, and add the remaining butter (somewhat softened), a little at a time. Use a wire whisk to whip the sauce and keep it smooth, making sure mixture is well-blended before adding more butter. When butter has been whipped in, add lemon juice, parsley, salt and pepper. Serve at once.

The recipe makes about 2 1/2 cups. Leftovers can be reheated, but the butter will have to be re-whisked, and the texture is never as creamy as when the sauce is first made.

To Serve: Set 2 pieces of chicken at one side of a plate. Place 1 serving pasta on the other side. Pour garlic butter sauce over all. Repeat with remaining chicken and pasta. Ladle sauce over chicken and pasta.

Notes: Have the finished Alexander bread crumbs ready, and begin the garlic butter sauce before you saute the chicken.