Morton’s Steakhouse Chicken Christopher with Crispy Chicken and Garlic Butter Sauce
By Emma Collins
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Ready in 35 minutes, Morton’s Steakhouse Chicken Christopher pairs thin, pan-fried chicken breasts with a warm garlic butter sauce. The flour coating turns crisp and golden while the sauce finishes smooth, fragrant, and rich enough to spoon over every piece at dinner.
The chicken is butterflied and pounded thin, then dredged in flour seasoned with garlic powder, salt, and pepper. Olive oil and butter fry the coating, while a separate sauce uses butter, minced garlic, parsley, flour, chicken broth, and lemon juice. Fresh parsley is stirred in after garlic for a green herbal note. That broth-and-flour base gives the butter enough body to cling to the chicken rather than running straight off the platter.
As the chicken fries, look for a fully golden, crisp coating before moving it to the plate; the thinned pieces should cook through in the stated time. In the saucepan, garlic should smell fragrant after 1 to 2 minutes, and the sauce should thicken after its brief simmer. The frequent mistake is letting the garlic brown, which turns its flavor bitter before broth can soften the sauce.
Serve immediately with the sauce spooned over the chicken, alongside mashed potatoes or steamed asparagus from the article’s steakhouse suggestions. For pasta, use angel hair and double the sauce recipe so there is enough to coat the noodles. The source recommends serving the butter-based sauce fresh rather than holding it.
Why you'll love this recipe
- Finishes in 35 minutes because thin, pounded chicken cooks in 4 to 5 minutes per side while the sauce simmers separately.
- Uses only a large skillet, small saucepan, and whisk, so the recipe avoids specialty equipment and keeps a steakhouse-style dinner manageable at home.
- Keeps the ingredient list practical by building both coating and sauce from flour, butter, garlic, broth, parsley, and lemon juice.
- Feeds four from two large chicken breasts, with a sauce that is spooned over at serving instead of requiring extra assembly.
- Creates contrast with a crisp flour coating and smooth garlic butter sauce, because the chicken fries separately before the sauce is poured on.
- Allows an easy pasta variation, since the source directs doubling the sauce when serving the chicken over angel hair noodles.
Ingredients
- •2 large chicken breasts (butterflied and pounded thin)
- •0.5 cup all-purpose flour
- •1 tsp garlic powder
- •1 tsp salt
- •0.5 tsp black pepper
- •2 tbsp olive oil
- •2 tbsp butter (for frying)
- •0.5 cup unsalted butter (1 stick)
- •4 cloves garlic (minced)
- •1 tbsp fresh parsley (chopped)
- •1 tbsp all-purpose flour (for sauce)
- •0.5 cup chicken broth
- •1 tsp lemon juice
- •salt (pinch)
Instructions
- 1
Whisk together the flour, garlic powder, salt, and black pepper in a shallow bowl.
- 2
Dredge the butterflied, pounded chicken breasts in the flour mixture, shaking off the excess.
- 3
Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- 4
Cook the chicken for 4 to 5 minutes per side until golden brown and cooked through.
- 5
Remove the chicken to a plate and tent loosely with foil.
- 6
Melt the unsalted butter in a small saucepan over medium-low heat.
- 7
Add the minced garlic and sauté for 1 to 2 minutes until fragrant, without browning it.
- 8
Stir in the fresh parsley.
- 9
Whisk in 1 tablespoon flour and cook for 1 minute.
- 10
Gradually add the chicken broth and lemon juice, whisking constantly.
- 11
Simmer for 3 to 5 minutes until the sauce is thickened and smooth.
- 12
Spoon the warm Christopher sauce over the crispy chicken, garnish with extra parsley if desired, and serve immediately.
FAQ
Nutrition (per serving)
Calories
640
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
