Description
A delightful copycat recipe of Morton’s Chicken, featuring tender chicken breasts in a creamy garlic sauce, perfect for holiday gatherings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup plain all-purpose flour (for coating)
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
- 6 garlic cloves, finely minced
- ½ cup dry white wine
- ½ cup low-sodium chicken stock
- ½ cup heavy whipping cream
- ¼ cup fresh parsley, finely chopped
- Lemon wedges, for serving
Instructions
- Flatten each chicken breast to an even thickness using a meat mallet or rolling pin.
- Pat the meat dry and coat each breast in seasoned flour (flour, salt, and pepper).
- Heat 3 tablespoons butter and olive oil in a frying pan. Brown chicken breasts for 4-5 minutes per side, until cooked through.
- Transfer cooked chicken to a plate and keep warm.
- Add remaining butter to the pan and melt. Sauté minced garlic until fragrant.
- Pour in white wine and chicken stock, scraping browned bits from the pan. Let bubble and reduce for a couple of minutes.
- Stir in heavy cream and chopped parsley, allowing the sauce to thicken.
- Return chicken to the pan to warm through in the sauce.
- Plate chicken and spoon extra sauce over the top. Serve with lemon wedges.
Notes
For best results, flatten chicken uniformly, use quality wine, and adjust sauce seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 489
- Sugar: 1g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg