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Copycat Morton’s Steakhouse Chicken Christopher Recipe
Emily

Morton’s Steakhouse Chicken Christopher

A signature Morton’s Steakhouse dish, Chicken Christopher features crispy breaded chicken breasts finished in a rich garlic-lemon butter sauce. Elegant yet simple, it’s a restaurant-quality dinner you can make at home.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Cuisine: American, Steakhouse
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • 2 tbsp olive oil
  • ½ cup unsalted butter, divided
  • 4 cloves garlic, minced
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup chicken stock
  • 2 tbsp fresh parsley, chopped

Equipment

  • meat mallet or rolling pin
  • shallow bowls (for breading)
  • Large skillet
  • Tongs
  • wooden spoon

Method
 

  1. Pound chicken breasts to 1/2 inch thickness. Season with salt and pepper.
  2. Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge chicken in flour, then egg, then breadcrumbs, pressing lightly to coat.
  3. Heat olive oil and 2 tbsp butter in a skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Transfer to a plate.
  4. In the same skillet, reduce heat to medium. Add remaining butter and garlic; sauté 1–2 minutes. Stir in lemon juice and chicken stock, scraping up brown bits. Simmer 3–4 minutes.
  5. Return chicken to skillet, spoon sauce over, and cook 5–7 minutes until internal temp reaches 165°F. Sprinkle with parsley and serve.

Notes

Serve with mashed potatoes, roasted vegetables, or pasta to soak up the sauce. You can prepare the chicken in advance and finish in the sauce before serving. For extra richness