Morton’s Chicken Christopher Recipe (The Ultimate Copycat)

Craving that unforgettable, elegant chicken dish from Morton’s Steakhouse? You’ve come to the right place. This Morton’s Chicken Christopher Recipe is the ultimate copycat, delivering that same restaurant-quality flavor right in your own kitchen. Imagine tender, panko-crusted chicken cutlets, pan-fried to golden perfection and draped in a luscious, tangy beurre blanc sauce. It’s a showstopper meal that’s surprisingly simple to create.

We’ll walk you through every step, from preparing the chicken to mastering the classic French butter sauce. Get ready to impress your family and friends with a dish that tastes like a five-star indulgence.

What Makes This The Best Morton’s Chicken Christopher Recipe?

This isn’t just another chicken recipe; it’s an experience. The magic of the Morton’s Chicken Christopher Recipe lies in its perfect harmony of textures and flavors. The crispy panko coating on the chicken provides a delightful crunch that gives way to a moist, tender interior. But the real star is the beurre blanc sauce—a rich, creamy, and tangy sauce made with white wine, shallots, and butter. It elevates the simple chicken cutlet into something truly extraordinary.

Why You’ll Love This Recipe

• Restaurant-Quality at Home: Save money and enjoy a gourmet meal without leaving your house.
• Elegant Yet Easy: While it sounds fancy, the process is straightforward and perfect for an enthusiastic home cook.
• Incredibly Flavorful: The combination of crispy chicken and rich butter sauce is simply irresistible.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a special celebration, this dish is sure to be a hit. For more show-stopping main courses, check out our Longhorn Parmesan Crusted Chicken.

Key Ingredients

To create the authentic taste of this copycat Morton’s chicken recipe, you’ll need a few key ingredients for both the chicken and the signature sauce.

For the Panko Crusted Chicken:

• Chicken Breasts: Use boneless, skinless chicken breasts, pounded thin for even cooking.
• Panko Breadcrumbs: These Japanese-style breadcrumbs create a lighter, crispier crust than traditional breadcrumbs.
• All-Purpose Flour: For dredging the chicken, which helps the egg wash adhere.
• Eggs: The binder that makes the panko stick to the chicken.
• Parmesan Cheese: Freshly grated Parmesan mixed into the panko adds a savory, nutty flavor.
• Seasoning: Salt, black pepper, and garlic powder are all you need to season the chicken perfectly.

For the Beurre Blanc Sauce:

• Dry White Wine: A crisp wine like Sauvignon Blanc or Pinot Grigio is perfect for the base of the sauce.
• Shallot: Provides a delicate, sweet onion flavor that’s less overpowering than regular onion.
• Heavy Cream: Helps stabilize the sauce and adds richness.
• Unsalted Butter: The star of the sauce! Use cold, cubed butter for the best results.
• Lemon Juice: A splash of fresh lemon juice at the end brightens up the entire sauce.

Step-by-Step Guide to Making Chicken Christopher

Follow these simple steps to recreate the iconic Morton’s Chicken Christopher Recipe at home.

Step 1: Prepare the Chicken

First, place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, pound the chicken to an even thickness of about 1/2 inch. This ensures they cook quickly and evenly. Season both sides generously with salt, pepper, and garlic powder.

Next, set up your dredging station. You’ll need three shallow dishes. In the first, place the flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs and grated Parmesan cheese. Dip each chicken cutlet first in the flour, then the egg, and finally into the panko mixture, pressing firmly to ensure the coating adheres well.

Step 2: Cook the Chicken

Heat a large skillet over medium-high heat with a mixture of olive oil and butter. Once the butter is melted and foaming, carefully place the coated chicken cutlets in the skillet. Be sure not to overcrowd the pan; cook in batches if necessary.

Cook for 3-4 minutes per side, or until the chicken is golden brown, crispy, and cooked through. Transfer the cooked chicken to a wire rack to keep it crispy while you prepare the sauce. For another quick and delicious chicken dinner, try this 30-Minute Baked Chicken Breast recipe.

Step 3: Master the Beurre Blanc Sauce

In a small saucepan over medium heat, combine the white wine and minced shallot. Bring the mixture to a simmer and let it reduce until only about 2 tablespoons of liquid remain. This concentrates the flavor, which is a crucial step.

Stir in the heavy cream and let it simmer for one minute. Now, reduce the heat to low. Begin whisking in the cold, cubed butter, one or two pieces at a time. It’s essential to add the butter slowly and whisk constantly to create a smooth, emulsified sauce. Wait until each piece of butter is almost fully melted before adding the next.

Once all the butter is incorporated, remove the saucepan from the heat. Season with salt and a squeeze of fresh lemon juice. The sauce should be smooth, creamy, and rich.

Step 4: Assemble and Serve

To serve, place a golden-brown chicken cutlet on each plate. Generously spoon the warm beurre blanc sauce over the top. Garnish with fresh parsley or chives, if desired. This dish is a perfect example of winter comfort food at its finest.

Pro Tips for Recipe Success

• Don’t Skip Pounding the Chicken: This is key for a tender result and quick, even cooking.
• Use Cold Butter: For the beurre blanc to emulsify properly, your butter must be cold. Cut it into cubes and keep it in the fridge until you’re ready to use it.
• Keep the Heat Low: When adding butter to the sauce, low heat is crucial. If the sauce gets too hot, it will break and become oily.
• Serve Immediately: This dish is best enjoyed fresh when the chicken is crispy and the sauce is warm and creamy.

What to Serve with Chicken Christopher

This Morton’s Chicken Christopher Recipe pairs beautifully with a variety of sides. For a true steakhouse experience, serve it with garlic mashed potatoes, steamed asparagus, or a simple green salad. It’s also wonderful with a light pasta or roasted root vegetables.

Storage and Reheating Instructions

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the chicken in an oven or air fryer at 350°F (175°C) until crispy. Gently reheat the sauce in a saucepan over low heat, whisking constantly. Do not microwave the sauce, as it will break.

Frequently Asked Questions

The Best Morton’s Chicken Christopher Recipe

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Morton’s Chicken Christopher Recipe (The Ultimate Copycat)

Learn how to make the famous Morton's Chicken Christopher at home with this ultimate copycat recipe. Featuring panko-crusted chicken in a luscious beurre blanc sauce, it's an elegant meal for any occasion.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, French

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each) pounded to 1/2-inch thickness
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs lightly beaten
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter for frying

For the Beurre Blanc Sauce

• 1/2 cup dry white wine like Sauvignon Blanc
• 1 large shallot finely minced
• 2 tbsp heavy cream
• 1/2 cup cold unsalted butter (1 stick) cut into small cubes
• 1 tsp fresh lemon juice
• Salt to taste

Equipment

• 1 Large Skillet
• 1 Small Saucepan
• 1 Meat Mallet

Method

 

1. Pound chicken breasts to an even 1/2-inch thickness. Season both sides with salt, pepper, and garlic powder.
2. Arrange three shallow dishes: one with flour, one with beaten eggs, and one with a mix of panko and Parmesan cheese. Coat each chicken breast in flour, then egg, then the panko mixture.
3. Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack.
4. In a small saucepan, simmer white wine and shallots until reduced to about 2 tablespoons.
5. Stir in heavy cream and simmer for 1 minute. Reduce heat to low. Whisk in cold butter, a few cubes at a time, until the sauce is smooth and emulsified.
6. Remove sauce from heat and stir in lemon juice and salt. Serve the chicken immediately, topped with the warm beurre blanc sauce.

Nutrition

Calories: 650kcalProtein: 45gFat: 42gFiber: 2g

Notes

Ensure the butter for the sauce is very cold to help it emulsify properly.
Do not let the sauce boil after adding the butter, or it will separate.
For the best texture, serve the dish immediately after preparing.

Keyword beurre blanc,copycat recipe,morton's chicken christopher,panko chicken

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