When I moved to the U.S. in my thirties, grocery stores felt intimidating, and I missed the comfort of home. I didn’t have energy for complicated meals, but I craved warmth. That’s why I love this Mortons Steakhouse Chicken Christopher. It transforms simple ingredients into restaurant quality magic, giving you a delicious victory without the stress.
Life gets busy, and sometimes you just need a win in the kitchen. Creating a meal that tastes like it came from a high-end kitchen, right in your own home, is easier than you might think. This Mortons Steakhouse Chicken Christopher recipe is the perfect solution for those nights when you want elegance without the exhaustion.
I know how it feels to stare at a recipe and wonder if you can pull it off. Trust me, you can. This dish combines crispy, flavorful chicken with a rich, velvety beurre blanc sauce that is pure comfort. It is surprisingly simple to make, yet it looks and tastes like a special occasion on a plate. Let’s get confident in the kitchen and make something amazing tonight.
Why You’ll Love This Mortons Steakhouse Chicken Christopher Recipe
There are so many reasons this specific Mortons Steakhouse Chicken Christopher will become a regular in your rotation. First, it effectively bridges the gap between home cooking and fine dining. You get that authentic, buttery richness associated with Morton’s without the steep bill or the need for a reservation. It’s a truly special occasion chicken dinner you can master.
Second, this recipe acts as a fantastic confidence booster. While the sauce sounds fancy, the steps are straightforward. It proves that you do not need culinary school training to master a beurre blanc. The process is broken down to ensure you get a smooth, creamy sauce every time.
Finally, universality is a huge plus here. This dish satisfies picky eaters and sophisticated palates alike. The chicken is tender and mild, while the garlic butter sauce adds a layer of sophistication that elevates the entire meal. It serves as a perfect fast dinner for a Tuesday or a celebratory meal for a Saturday.
The Story of Chicken Christopher: A Morton’s Steakhouse Classic
Morton’s The Steakhouse is legendary for its prime aged beef, but regular patrons know that their menu holds other treasures. The Chicken Christopher dishes out a level of comfort that stands tall next to any filet mignon. It is a testament to the idea that poultry, when treated with right technique and sauces, can be luxurious poultry dishes with rich sauces.
The dish is named “Christopher,” though the specific origins of the name remain part of the restaurant’s lore. What matters most is its reputation. It combines the classic French technique of breaded chicken cutlets with a rich, emulsified butter sauce. This recipe captures that history, bringing a piece of steakhouse legacy into your personal kitchen.
Equipment Essentials for Your Mortons Steakhouse Chicken Christopher
To make this process smooth and stress-free, having the right tools ready is helpful. You do not need expensive gadgets, just a few kitchen staples.
- Meat Mallet: This is crucial for pounding the chicken breasts to an even thickness.
- Large Non-stick Skillet: A wide pan ensures you do not overcrowd the chicken, which is key for a good crust.
- Whisk: A sturdy wire whisk is non-negotiable for emulsifying the butter into the sauce.
- Shallow Bowls: You will need three separate dishes for your flour, egg, and breadcrumb stations.
- Instant-Read Thermometer: This removes the guesswork so you know exactly when the chicken is safe to eat.
Choosing Your Ingredients Wisely for Mortons Steakhouse Chicken Christopher
Great meals start with good ingredients, but you don’t need to overthink it. For the chicken, look for fresh, boneless skinless breasts. Since you will handle and pound them, ensure they are not too woody or tough. For more delicious boneless chicken recipes, consider trying baked options as well.
Butter is the star of the sauce. I highly recommend using high-quality unsalted butter. This allows you to control the salt content precisely, which is important since the breadcrumbs also contain salt. If you only have salted butter, just be very careful when seasoning later.
For the white wine element mentioned in many traditional beurre blancs, this recipe uses apple cider vinegar and broth for a tangy depth. This effectively cuts through the richness of the heavy cream. Ensure your heavy whipping cream is fresh, as this stabilizes the sauce.
Mastering the Alexander Bread Crumbs for Your Mortons Steakhouse Chicken Christopher
The “Alexander” style coating is what gives this chicken its distinct personality. It is not just about crunch; it is about flavor infusion right on the crust.
Standard plain breadcrumbs work as the base, but the magic happens when you mix in the garlic powder, onion powder, and parsley. This mixture ensures that every bite of chicken is seasoned before it even hits the sauce.
Make sure your parsley is chopped finely if using fresh, though dried parsley works well for consistency in the breading. When you coat the chicken, press the crumbs firmly onto the meat. This helps form a shell that protects the chicken while keeping it juicy inside.
Ingredients for Mortons Steakhouse Chicken Christopher
Here is exactly what you need to gather to recreate this masterpiece.
- 2 cups breadcrumbs
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons chopped parsley
- salt, to taste
- white pepper, to taste
- 1 1/2 lbs boneless skinless chicken breasts
- salt, to taste
- white pepper, to taste
- 1/2-1 cup flour, for dusting chicken
- 2 eggs
- 3 tablespoons butter (more if needed)
- 16 ounces pasta noodles, of your choice cooked according to package directions
- 1 1/2 cups unsalted butter, plus
- 1 tablespoon unsalted butter, softened
- 2 tablespoons minced shallots
- 2 tablespoons minced garlic
- 1/3 cup chicken broth
- 1 tablespoon apple cider vinegar
- 3/4 cup heavy whipping cream
- 1 teaspoon fresh lemon juice
- 2 tablespoons minced parsley
- salt, to taste
- white pepper, to taste
Instructions for Making Mortons Steakhouse Chicken Christopher
Follow these steps, and you will have a beautiful dinner on the table in no time.
- Make the crumb mixture. Combine all ingredients and set aside.
- Prepare the chicken. Halve chicken breasts, Pound each piece thin, less than 1/2 inch thick. Season pieces with salt and pepper.
- Dredge the chicken. Beat eggs in a shallow bowl. Place Alexander bread crumbs in another shallow plate or dish. Dip each chicken piece in flour, covering it completely, then in the egg, then in the Alexander bread crumbs. Set aside on a platter. Time to start the sauce.
- Sear the chicken. Melt 2 tablespoons butter in a large sauté pan set over medium-high heat. Heat until butter foams. Lay 2 or 3 chicken pieces flat in the pan and cook until browned on both sides (about 3 minutes on each side as it is thin, be sure it is cooked through, however not overdone) Set aside cooked chicken while you brown the other pieces. Add remaining tablespoon butter, and more if needed. Keep butter in the pan as it gets soaked up per piece, so you do not want it to go dry.
- Start the sauce base. In a large saucepan set over medium heat, melt 1 tablespoon butter. Add shallots and garlic and cook until soft. Add chicken broth and apple cider vinegar. Increase heat to medium-high, bring chicken broth and apple cider vinegar to a boil and allow it to cook until only about 2 tablespoons of liquid remain in the pan.
- Add the cream. Add cream, lower heat to medium, and cook until liquid steams. Cook, stirring, for about 3 minutes. Do not let liquid boil. Set aside at this point if chicken is not quite done.
- Finish the emulsion. Reduce heat to low, and add the remaining butter (somewhat softened), a little at a time. Use a wire whisk to whip the sauce and keep it smooth, making sure mixture is well-blended before adding more butter. When butter has been whipped in, add lemon juice, parsley, salt and pepper. Serve at once.
- Serve the dish. Set 2 pieces of chicken at one side of a plate. Place 1 serving pasta on the other side. Pour garlic butter sauce over all.
Expert Tips for Perfect Mortons Steakhouse Chicken Christopher Every Time
I want you to feel totally capable while making this. Here are a few secrets I have learned along the way.
- Pounding the Chicken: Use plastic wrap over the chicken before pounding. This keeps your kitchen clean and prevents the meat from tearing. You want a uniform 1/4 to 1/2 inch thickness so everything cooks at the same speed.
- Breading Station Setup: Organize strictly left to right: Flour, Egg, Crumbs, Platter. Keep one hand “wet” (for the egg) and one hand “dry” (for flour and crumbs). This keeps your fingers from becoming breaded cutlets themselves!
- Searing Technique: Wait for the butter to foam before adding the chicken. If the pan isn’t hot enough, the breading will absorb the grease and become soggy. Look for a deep golden brown color. Since they are thin, they cook fast; use a thermometer to check for 165°F immediately.
- Garlic Butter Sauce Emulsification: The key here is “low and slow” addition. Add the butter cube by cube while whisking constantly. If the heat is too high, the butter will separate into oil. You want a creamy, opaque appearance.
- Troubleshooting: If your sauce breaks (looks oily), take it off the heat immediately. Whisk in a teaspoon of cold heavy cream or water vigorously. usually, this brings it back together.
Substitutions and Variations for Mortons Steakhouse Chicken Christopher
Cooking should fit your lifestyle. Here is a table to help you adapt this recipe.
| Component | Variation / Substitute | Notes |
|---|---|---|
| Breading | Gluten-Free Breadcrumbs | Use GF all-purpose flour for dusting as well. |
| Breading | Panko Breadcrumbs | Creates a crunchier, airier texture than standard crumbs. |
| Sauce Acid | Dry White Wine | Substitute the apple cider vinegar with Pinot Grigio for a classic flavor. |
| Shallots | Sweet Onion | Finely minced sweet onion is a good alternative if shallots are unavailable. |
| Pasta | Mashed Potatoes | Serve over creamy mash instead of pasta for a heartier meal. |
What to Serve with Your Mortons Steakhouse Chicken Christopher
Since the sauce is rich and buttery, you want sides that can stand up to it or cut through the richness.
Vegetables are essential here. Steamed broccoli or roasted asparagus work beautifully because the garlic butter sauce tastes amazing on them too. Sautéed spinach with a squeeze of lemon is another lighter option that balances the heavy cream.
For starch, the recipe calls for pasta, which is traditional. Angel hair or linguine captures the sauce well. However, garlic mashed potatoes are a comforting alternative.
If you enjoy wine, a buttery Chardonnay pairs perfectly with the sauce. Alternatively, a crisp Sauvignon Blanc can provide a nice contrast to the rich Chicken Christopher.
Storage and Reheating Mortons Steakhouse Chicken Christopher
If you have leftovers (which is rare!), store the chicken and sauce separately if possible. Place them in airtight containers in the refrigerator for up to 3 days.
To reheat the chicken, using an air fryer or oven is best to maintain the crispy crust. Bake at 350°F until warmed through. Microwaving tends to make the breading soggy.
Reheating the sauce requires patience. Do not microwave it, as it will separate. Place the sauce in a small saucepan over very low heat. Whisk constantly as it warms up to keep the emulsion intact.
Common Mistakes to Avoid When Making Mortons Steakhouse Chicken Christopher
We all make mistakes, but knowing them ahead of time helps you avoid them!
- Burning the Garlic: When starting the sauce, do not walk away from the shallots and garlic. Burnt garlic tastes bitter and can ruin the whole sauce.
- Boiling the Sauce: Once you add the cream and final butter, never let the sauce come to a rolling boil. High heat will break the emulsion, leaving you with a greasy mixture rather than a creamy sauce.
- Overcrowding the Pan: It is tempting to cook all the chicken at once. Don’t do it. Crowding steams the meat instead of searing it, resulting in pale, mushy breading.
- Rushing the Reduction: Let the broth and vinegar reduce down to 2 tablespoons as directed. This concentrates the flavor essential for the final taste.
Mortons Steakhouse Chicken Christopher FAQs
What exactly are Alexander Bread Crumbs and how do I make them authentically?
Alexander bread crumbs are simply breadcrumbs seasoned with specific aromatics. In this recipe, you achieve the authentic flavor by mixing standard breadcrumbs with garlic powder, onion powder, and parsley.
How to prevent the chicken from becoming dry during searing?
Pound the chicken to an even thickness so it cooks quickly. Use a meat thermometer and pull the chicken continuously once it hits 165°F. Overcooking is the main cause of dryness.
What if my sauce breaks or doesn’t thicken properly?
If it breaks, whisk in a splash of cold cream off the heat. If it doesn’t thicken, you likely didn’t reduce the initial liquid enough. You can let it simmer gently longer, but be careful not to boil it.
Can I prepare any components ahead of time?
You can bread the chicken earlier in the day and keep it in the fridge. You can also mix the breadcrumb spices ahead. However, the sauce is best made immediately before serving.
Is this recipe freezer friendly?
The breaded raw chicken freezes well. The cooked dish, especially the sauce, does not freeze well. The emulsion in the butter sauce will break upon thawing.
Can I make this dairy-free or gluten-free?
Yes. Use gluten-free flour and crumbs for the coating. For dairy-free, use high-quality plant-based butter and a dairy-free heavy cream alternative, though the texture of the sauce may vary slightly.
What type of skillet is best for searing chicken for maximum crispiness?
A large stainless steel or non-stick skillet works best. Stainless steel usually gives a better sear and crispier crust, while non-stick is easier for beginners to manage.
Conclusion
Recreating this Mortons Steakhouse Chicken Christopher at home is such a satisfying experience. It is amazing how a few simple modifications to your routine can result in a meal that feels so special. I hope this recipe brings a little bit of that restaurant magic into your dining room, just as it has for me.
Remember, cooking is about joy and comfort, not perfection. I would love to hear how your dinner turned out! Did you nail the sauce? Did your family love it? Please leave a comment below with your results or any questions you have. Let’s keep encouraging each other in the kitchen!
Morton's Steakhouse Chicken Christopher
Ingredients
Equipment
Method
- Combine breadcrumbs, garlic powder, onion powder, 2 tsp chopped parsley, salt, and white pepper, then set aside.
- Halve chicken breasts and pound each piece to less than 1/2 inch thick, then season with salt and pepper.
- Beat eggs in a shallow bowl and place bread crumbs in another dish. Dredge each chicken piece in flour, then egg, then bread crumbs, and set aside.
- Melt 2 tablespoons butter in a large sauté pan over medium-high heat, then brown 2-3 chicken pieces for about 3 minutes per side until cooked through. Set aside cooked chicken and repeat with remaining pieces, adding more butter if needed.
- In a large saucepan, melt 1 tablespoon butter, then cook shallots and garlic until soft. Add chicken broth and apple cider vinegar, bring to a boil, and reduce until only about 2 tablespoons of liquid remain.
- Add cream, lower heat to medium, and cook for about 3 minutes until steaming, ensuring it does not boil.
- Reduce heat to low and gradually whisk in the remaining softened butter until the sauce is smooth. Stir in lemon juice, minced parsley, salt, and pepper.
- Arrange two chicken pieces on one side of a plate with a serving of pasta on the other, then pour garlic butter sauce over everything.
