Morton's Steakhouse Chicken Christopher
Enjoy a restaurant-quality dish at home with this Chicken Christopher recipe. Juicy, pan-seared chicken breasts are complemented by a rich, creamy sauce infused with garlic, mushrooms, and aromatic herbs. Perfect for a hearty dinner, this dish is simple yet elegant.
Ingredients
- 4 pieces boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces mushrooms sliced (optional)
- 2 cloves garlic minced
- 1 ½ cups chicken broth adjusted to replace the wine
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ cup heavy cream
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-8 minutes on each side, until browned. Remove from the skillet and set aside.
- In the same skillet, melt the butter. Add the mushrooms and garlic, cooking until the mushrooms are tender, about 5 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the thyme and rosemary.
- Return the chicken breasts to the skillet and simmer in the sauce for 10-12 minutes, or until fully cooked through.
- Stir in the heavy cream, letting the sauce thicken slightly. Serve warm.
Notes
- You can use white wine instead of chicken broth if you prefer.
- Serve with mashed potatoes or steamed vegetables for a complete meal.