By Dr. Leah Alexander | Published on October 5, 2023 | Last Updated on October 5, 2023
Morton’s Steakhouse is a renowned restaurant chain that has been serving up high-quality steaks and fine dining experiences for generations.
Known for its exceptional service, upscale ambiance, and mouth-watering menu items, Morton’s has become a go-to destination for steak lovers around the world. And now, you can bring the flavors of Morton’s into your own kitchen with this delicious Chicken Christopher.
With just a few simple ingredients and easy-to-follow steps, you can recreate the signature dish from Morton’s in the comfort of your own home.
Follow this guide for step-by-step instructions on how to make this delectable meal and impress your family and friends with your culinary skills. So, let’s get started!
What is Morton’s Steakhouse Chicken Christopher?
Morton’s Steakhouse Chicken Christopher is a popular dish from Morton’s menu that features tender chicken breast coated in seasoned breadcrumbs and pan-fried to perfection. It is served with a creamy garlic butter sauce, making it a flavorful and indulgent meal.
The dish is named after Christopher J. Perry, the co-founder of Morton’s Steakhouse, who was known for his love of chicken. This dish pays tribute to his legacy and has become a customer favorite over the years.
So don’t wait any longer – gather your ingredients and get ready to get satisfied with this tasty Chicken Christopher from Morton’s Steakhouse!
Why You’ll Love this Morton’s Steakhouse Chicken Christopher?
If you are a fan of chicken and love indulging in flavorful, restaurant-quality meals, then this Morton’s Steakhouse Chicken Christopher is for you.
Not only does it have a unique backstory behind its name, but it also features simple yet delicious ingredients that come together to create a mouth-watering dish. And the best part? You can easily make it at home without having to make a reservation or break the bank.
Plus, with the option to add your own twist by incorporating additional ingredients or adjusting the seasonings, this is versatile and can cater to different taste preferences. Overall, this dish is sure to impress anyone who takes a bite, making it perfect for a special occasion.
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The Ingredients
- Breadcrumbs: The key element to creating a crispy and flavorful coating for the chicken. You can use store-bought breadcrumbs or make your own by toasting bread slices and blending them into crumbs.
- Eggs: Used as a binding agent to help the breadcrumbs stick to the chicken.
- Butter: Adds richness and a creamy texture to both the chicken and the garlic butter sauce.
- Boneless Chicken Breasts: The star of the dish, the chicken is coated in breadcrumbs and pan-fried to perfection.
- Pasta Noodles: Served as a side for the chicken, you can use any type of noodles you prefer.
- Flour: Used to dust the chicken before coating it with breadcrumbs. This helps create a crispier texture.
- Cream: Gives richness and creaminess to the garlic butter sauce.
- Garlic: Adds a bold and delicious flavor to the dish.
- Lemon Juice: Gives a slight tanginess and brightens up the flavors in the sauce.
- White Wine: Used to deglaze the pan after cooking the chicken, adding another layer of flavor to the sauce.
- Shallots: These small onions add a subtle but important flavor to the sauce.
- Parsley: Fresh parsley is added both in the breadcrumbs and as a garnish for a pop of color and freshness.
- Salt and Pepper: Essential seasonings for overall flavor.
Step by Step Instructions
Step 1
Preparing the Breadcrumbs
- In a bowl, combine the breadcrumbs, chopped parsley, garlic powder, onion powder, salt and white pepper.
- Mix well to combine all the ingredients evenly.
- Set aside for later use.
Step 2
Preparing the Chicken
- Cut each chicken breast in half horizontally to create thinner pieces.
- Place each piece of chicken between two sheets of plastic wrap and pound with a meat mallet to flatten into 1/4 inch thickness.
- Season both sides of the chicken with salt and white pepper.
Step 3
Coating the Chicken
- In one shallow dish, beat the eggs together.
- In another shallow dish, add flour for dusting.
- In a third shallow dish, add the breadcrumbs mixture.
- Dip each chicken piece first into the flour, then the eggs, and finally coat with the breadcrumbs mixture, pressing gently to ensure an even coating on both sides.
Step 4
Cooking the Chicken
- Heat a large skillet over medium-high heat and add butter.
- Once melted, add the coated chicken pieces and cook for about 3-4 minutes on each side, until golden brown and fully cooked.
- Remove from the skillet and set aside on a plate.
Step 5
Preparing the Garlic Butter Sauce
- In the same skillet used to cook the chicken, add minced garlic and shallots. Cook for 2 minutes, stirring constantly.
- Deglaze the pan by adding the white wine and scraping the bottom of the skillet to release any stuck bits.
- Let it cook for 2 minutes until slightly reduced.
- Add heavy whipping cream, lemon juice, and butter. Stir constantly until the sauce thickens and becomes creamy.
- Season with salt and pepper according to taste.
Step 6
Serving and Plating
- Cook pasta noodles according to package instructions and set aside.
- To plate, place a serving of noodles on a plate, top with cooked chicken pieces, and drizzle the garlic butter sauce over the chicken.
- Garnish with chopped parsley for freshness.
Notes
- For a healthier option, bake the chicken in the oven instead of pan-frying.
- Add mushrooms or spinach to the garlic butter sauce for extra flavor and nutrients.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Make sure to use dry white wine for deglazing as it adds more depth to the sauce compared to a sweeter wine.
- For added crunch, try using panko breadcrumbs instead of regular breadcrumbs.
- Make sure to keep an eye on the chicken while cooking to avoid overcooking and drying it out.
- Adjust the seasonings according to your taste preferences.
- Make sure all ingredients are at room temperature before starting the procedure for best results.
Nutrition Information
How to store Morton’s Steakhouse Chicken Christopher?
Once cooked, the chicken Christopher can be stored in an airtight container and refrigerated for up to 3 days. When ready to eat again, reheat in the oven or on the stovetop until heated through.
If you want to have this dish at a later time, you can also freeze it. After cooking and cooling, wrap each chicken piece individually in plastic wrap and then place them in a freezer-safe bag or container. Frozen chicken Christopher can be stored for up to 3 months.
To reheat, thaw in the refrigerator overnight and then cook as desired. Freezing may affect the texture of the chicken slightly, but the taste will still be great. So go ahead and make extra for future meals!
Variations
Here are a few ways to change up the flavors and ingredients in this dish:
- Use different types of breadcrumbs, such as Italian seasoned or whole wheat.
- Substitute chicken breasts with boneless chicken thighs for a richer and more flavorful option.
- Swap out heavy whipping cream for half-and-half or milk for a lighter sauce.
- For a gluten-free option, use almond flour instead of regular flour and gluten-free breadcrumbs.
- Make it spicy by adding cayenne pepper or red pepper flakes to the breadcrumb mixture.
- Instead of using pasta noodles, serve with rice, quinoa, or roasted potatoes.
- Add different herbs to the breadcrumbs, such as thyme, oregano, or basil.
Morton’s Steakhouse Chicken Christopher Recipe
Equipment
- Skillet
- bowls
- shallow dish, etc.
Ingredients
To make Breadcrumbs:
- 4 cups of artisanal breadcrumbs
- 4 teaspoons of aromatic garlic powder
- Salt and white pepper finely balanced according to taste
- 4 teaspoons of finely chopped parsley for a burst of freshness
- 2 teaspoons of handpicked onion powder
For The Chicken:
- 4 large eggs
- 3 pounds of succulent boneless chicken breasts
- 32 ounces of cooked pasta noodles
- 6 teaspoons of premium butter
- 1-2 cups of flour for a delicate dusting
- Salt and white pepper perfectly adjusted to taste
For The Garlic Butter Sauce:
- 1 cup of indulgent heavy whipping cream
- 2 teaspoons of freshly squeezed lemon juice
- 4 tablespoons of finely minced garlic
- 6 teaspoons of softened unsalted butter
- 2/3 cup of dry white wine
- 4 tablespoons of meticulously minced parsley
- 4 tablespoons of finely minced shallots
- 3 cups of velvety unsalted butter
- Salt and white pepper harmonized according to taste
Instructions
- Begin by preparing the breadcrumbs. In a mixing bowl, combine the breadcrumbs, chopped parsley, garlic powder, onion powder and season with salt and white pepper to taste. Give it a good mix until all the ingredients are evenly incorporated. Set aside for later use.
- It’s time to prepare the star of the dish – the chicken. Take each chicken breast and cut it in half horizontally to make thinner pieces. Then, place each piece between two sheets of plastic wrap and gently pound with a meat mallet until flattened into a uniform thickness of 1/4 inch. For enhanced flavor, season both sides of the chicken with salt and white pepper.
- Next, it’s time to coat the chicken. In one shallow dish, beat eggs together. In another dish, add flour for dusting. And in a third dish, add the breadcrumb mixture. Now, take each piece of chicken and dip it first in the flour, then the egg mixture, and finally coat it in the seasoned breadcrumbs, pressing gently to ensure an even coating on both sides.
- Heat a large skillet over medium-high heat and add butter. Once melted, place the coated chicken pieces into the skillet and cook for about 3-4 minutes on each side until they develop a golden brown crust and are fully cooked through. Remove from the skillet and set aside on a plate.
- Let’s move on to preparing the delectable garlic butter sauce. Using the same skillet used for cooking the chicken, add minced garlic and shallots. Cook for 2 minutes, stirring constantly to release their flavors. Now, deglaze the pan by adding white wine and scraping off any browned bits from the bottom of the skillet. After 2 minutes of reducing, add heavy whipping cream, lemon juice, and butter. Continue stirring until the sauce thickens and becomes creamy. Season with salt and pepper to taste.
- Time to plate! Cook pasta noodles according to package instructions while preparing the garlic butter sauce. Once cooked, place a serving of noodles on each plate, top it with the delectable cooked chicken, and drizzle the creamy garlic butter sauce over it. Finally, garnish with a sprinkle of fresh chopped parsley for that added touch of freshness.
Notes
- For a healthier option, bake the chicken in the oven instead of pan-frying.
- Add mushrooms or spinach to the garlic butter sauce for extra flavor and nutrients.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Make sure to use dry white wine for deglazing as it adds more depth to the sauce compared to a sweeter wine.
- For added crunch, try using panko breadcrumbs instead of regular breadcrumbs.
- Make sure to keep an eye on the chicken while cooking to avoid overcooking and drying it out.
- Adjust the seasonings according to your taste preferences.
- Make sure all ingredients are at room temperature before starting the procedure for best results.
FAQs
Can I use bone-in chicken for this?
Yes, you can use bone-in chicken pieces instead of boneless chicken. Just adjust the cooking time accordingly.
Can I make this dish without alcohol?
Yes, you can omit the white wine and deglaze the pan with chicken or vegetable broth instead. The taste may be slightly different, but still delicious.
Can I make this vegetarian?
Yes, you can substitute the chicken with tofu or vegetables such as eggplant or zucchini. Adjust cooking time accordingly.
Wrapping Up
Thank you for trying out this Morton’s Steakhouse Chicken Christopher! We hope you enjoyed it and found the instructions simple to follow.
Please share this article with your friends and family so they can also make this delicious dish. Don’t forget to leave us a message in the comments below.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
