Description
Morton’s Steakhouse Chicken Christopher is a luxurious and flavorful dish, featuring tender chicken breasts topped with a rich, creamy sauce made from sautéed mushrooms, fresh herbs, and a hint of sherry. The dish is elegantly finished with a melt-in-your-mouth finish, making it a standout favorite. This classic recipe brings the sophistication and depth of Morton’s Steakhouse into your own kitchen.
Ingredients
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4 boneless, skinless chicken breasts
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1/4 cup all-purpose flour (for dredging)
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Salt and pepper to taste
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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1 small onion, finely chopped
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1 1/2 cups fresh mushrooms, sliced (preferably cremini or button mushrooms)
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3/4 cup chicken broth
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1/4 cup dry sherry
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1/2 cup heavy cream
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1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
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1 tablespoon fresh parsley, chopped (for garnish)
Instructions
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Prepare the Chicken:
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Season both sides of the chicken breasts with salt and pepper. Dredge each breast lightly in flour, shaking off any excess.
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Cook the Chicken:
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Heat the olive oil in a large skillet over medium-high heat.
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Add the chicken breasts and cook for about 5-6 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C). Once cooked, remove the chicken from the skillet and set it aside.
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Sauté the Vegetables:
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In the same skillet, add the butter and melt over medium heat.
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Add the chopped onion and sauté for 2-3 minutes, until softened.
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Add the sliced mushrooms and cook for an additional 5 minutes, stirring occasionally, until the mushrooms are tender and browned.
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Make the Sauce:
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Add the chicken broth and dry sherry to the pan, stirring to combine and deglaze the pan. Let the mixture simmer for 3-4 minutes until the liquid reduces slightly.
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Stir in the heavy cream and thyme, and let the sauce simmer for another 2-3 minutes until it thickens.
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Finish the Dish:
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Return the cooked chicken breasts to the skillet, spooning some of the mushroom sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to reheat and absorb the flavors.
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Serve:
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Remove from heat and sprinkle with fresh parsley for garnish. Serve the chicken with the creamy mushroom sauce on top, paired with your favorite side dish, such as mashed potatoes or sautéed vegetables.
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Notes
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If you don’t have dry sherry, you can substitute it with white wine or a splash of brandy for a similar flavor.
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This dish pairs wonderfully with roasted potatoes or a light salad.
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For a lower-fat version, you can substitute the heavy cream with half-and-half, though the sauce will be a little less rich.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Chicken
- Method: Sautéing, Simmering
- Cuisine: American, Steakhouse