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A close-up shot of the panko-crusted chicken, showing the crispy, golden-brown texture before the beurre blanc sauce is added.
FL Recipes

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
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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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