Festive Copycat: Morton’s Chicken — Christmas Chicken Breast Recipes Idea
Why make this recipe
Morton’s Chicken is a delightful dish that brings a touch of gourmet flair to your holiday table. This festive chicken recipe is perfect for Christmas gatherings or any special occasion. It features juicy chicken breasts paired with a creamy garlic sauce that will impress your family and friends. Plus, it’s simple to make, ensuring you spend less time in the kitchen and more time enjoying the festivities.
How to make Festive Copycat: Morton’s Chicken
Ingredients:
- 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
Directions:
- Flatten each chicken breast to an even thickness using a meat mallet or rolling pin (about ½-inch). Pat the meat dry.
- Combine the flour, salt, and pepper on a plate. Lightly coat each breast in the seasoned flour, tapping off any loose flour.
- Heat 3 tablespoons of butter with the olive oil in a large frying pan over medium-high heat until shimmering. Add the chicken and brown on both sides, about 4–5 minutes per side, until cooked through. Transfer the cooked breasts to a plate and cover loosely to keep warm.
- Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same pan. Once melted, add the minced garlic and cook very briefly—just until fragrant (about 30–60 seconds).
- Pour in the white wine and chicken stock, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the liquid bubble and reduce for a couple of minutes.
- Stir in the heavy cream and chopped parsley, simmering gently until the sauce thickens a little and becomes glossy. Taste and adjust seasoning if needed.
- Return the chicken to the pan and spoon the sauce over each piece, warming the breasts through for a minute or two so they soak up the sauce.
- Plate the chicken, spoon extra sauce over top, and serve with lemon wedges alongside.
How to serve Festive Copycat: Morton’s Chicken
To serve this dish, plate the chicken breasts and drizzle the creamy garlic sauce generously over each piece. Add some lemon wedges on the side to brighten the flavors. This dish pairs well with a variety of sides, such as steamed vegetables, fluffy mashed potatoes, or a fresh green salad, making it a versatile choice for any holiday gathering.
How to store Festive Copycat: Morton’s Chicken
If you have any leftovers, allow the chicken to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock or cream if the sauce thickens too much.
Tips to make Festive Copycat: Morton’s Chicken
- Make sure to flatten the chicken breasts evenly for uniform cooking.
- Don’t skip the step of scraping the bottom of the pan; it adds flavor to the sauce.
- Adjust the amount of garlic to suit your taste. If you love garlic, feel free to add more!
- For added flavor, consider marinating the chicken in the olive oil and herbs for a few hours before cooking.
Variation (if any)
You can customize this recipe by adding different herbs, such as thyme or rosemary, to the sauce for a different flavor profile. Additionally, you can use chicken thighs instead of breasts for a juicier option.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well for this recipe and will result in a juicier dish.
2. Can I make the sauce ahead of time?
Yes, you can make the sauce ahead and store it in the refrigerator. Reheat it gently before adding the cooked chicken.
3. What can I serve with this chicken?
This chicken pairs well with mashed potatoes, rice, or a fresh salad. Steamed vegetables like broccoli or green beans are also great sides.
Morton’s Chicken
Ingredients
Method
- Flatten each chicken breast to an even thickness using a meat mallet or rolling pin (about ½-inch). Pat the meat dry.
- Combine the flour, salt, and pepper on a plate. Lightly coat each breast in the seasoned flour, tapping off any loose flour.
- Heat 3 tablespoons of butter with the olive oil in a large frying pan over medium-high heat until shimmering.
- Add the chicken and brown on both sides, about 4–5 minutes per side, until cooked through. Transfer the cooked breasts to a plate and cover loosely to keep warm.
- Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same pan. Once melted, add the minced garlic and cook very briefly—just until fragrant (about 30–60 seconds).
- Pour in the white wine and chicken stock, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the liquid bubble and reduce for a couple of minutes.
- Stir in the heavy cream and chopped parsley, simmering gently until the sauce thickens a little and becomes glossy. Taste and adjust seasoning if needed.
- Return the chicken to the pan and spoon the sauce over each piece, warming the breasts through for a minute or two so they soak up the sauce.
- Plate the chicken, spoon extra sauce over top, and serve with lemon wedges alongside.
