Morton’s Steakhouse Chicken Christopher Recipe – Hungarian Chef

Last Updated on January 4, 2024

Morton’s Steakhouse Chicken Christopher is an easy yet delicious dish that has been delighting diners for decades. This classic recipe combines tender chicken breast, a creamy white sauce, and a variety of vegetables for a meal that is sure to satisfy. 

This dish is perfect for a special occasion or just a weeknight dinner. Whether you’re a fan of Morton’s or not, you’ll love this recipe.

What is Morton’s Steakhouse Chicken Christopher?

Established in 1978 in Chicago, Morton’s The Steakhouse is a renowned chain of steak restaurants. With its roots in the United States and franchises worldwide, it stands as a wholly owned subsidiary of Landry’s.

One of their most popular items is the Morton’s Steakhouse Chicken Christopher which is an iconic steakhouse recipe that has been enjoyed by diners for years. This classic dish combines tender chicken breast, a creamy white sauce, and a variety of vegetables. The chicken is first lightly breaded and then sautéed in butter until golden brown. 

The vegetables are cooked in the same pan and then combined with the chicken and the sauce. The dish is then topped with Parmesan cheese and served with a side of mashed potatoes or rice.

Why You’ll Love this Morton’s Steakhouse Chicken Christopher?

Morton’s Steakhouse Chicken Christopher is a delicious and comforting dish. It is easy to make and can be tailored to fit your own tastes. The combination of chicken, white sauce, and vegetables makes for a hearty and flavorful meal that is sure to please.

 The creamy sauce adds a nice richness to the dish and the Parmesan cheese provides a nice crunch. Plus, this recipe is great for a special occasion or just a weeknight dinner.

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How Does It Taste Like?

Morton’s Steakhouse Chicken Christopher has a rich and savory flavor. The chicken is tender and juicy, and the creamy white sauce adds a nice richness to the dish. 

The Parmesan cheese adds a nice crunch and the vegetables provide some brightness and freshness. This dish is sure to satisfy your cravings for a hearty and flavorful meal.

The Ingredients

For The Bread Crumbs

• Panko-style breadcrumbs: Panko breadcrumbs are used for their light and crispy texture, providing a crunchy coating for the chicken.
• Caramelized onion powder: Adds a subtle sweetness and depth of flavor to the breading.
• Himalayan pink salt (to taste): Adds a delicate hint of saltiness, enhancing the overall flavor profile.
• Finely ground Kampot white pepper (to taste): Provides a mild peppery flavor to balance the taste.
• Fresh parsley (chopped): Adds a fresh herbal note to complement the chicken and breading.
• Roasted garlic powder: Imparts a rich, savory flavor to the breading.

For The Chicken

• Free-range chicken breasts (boneless and skinless): The main protein in the dish, chicken breasts are typically lean and cook quickly.
• Egg: Used for coating the chicken before breading, helping the breadcrumbs adhere to the chicken.
• Cultured European butter: Adds richness and flavor when cooking the chicken.
• Artisanal pasta noodles of your choice (Cooked): Served as a side or base for the chicken, complementing the dish.
• Himalayan pink salt (to taste) and Finely ground Kampot white pepper (to taste): Seasonings to enhance the flavor of the chicken.
• Organic spelt flour (for dusting): Used for coating the chicken before the egg wash and breading.

For The Garlic Butter Sauce

• Grass-fed clarified butter (unsalted): Forms the base of the sauce, providing richness and flavor.
• Artisanal unsalted butter (softened): Adds a creamy texture and additional buttery taste.
• Fresh Italian flat-leaf parsley (minced): Adds a fresh herbal note to the sauce.
• Organic garlic (minced): Adds a robust garlic flavor to the sauce.
•  Sauvignon Blanc: Adds depth and complexity to the sauce.
• Organic heavy cream: Provides creaminess and richness to the sauce.
• Hand-picked shallots (minced): Adds a mild onion flavor and texture.
• Freshly squeezed Meyer lemon juice: Adds a bright citrus note to the sauce.

Step by Step Directions

Step 1: For The Bread Crumbs

• Combine Ingredients: In a bowl, mix together 1 cup of panko-style breadcrumbs, 1 teaspoon roasted garlic powder, 1/2 teaspoon caramelized onion powder, 1 teaspoon chopped fresh parsley, Himalayan pink salt, and finely ground Kampot white pepper.
• Thoroughly Mix: Ensure all ingredients are thoroughly combined and set aside for later use.

Step 2:For The Chicken

• Preheat Skillet: Preheat a skillet over medium-high heat and add 1 1/2 tablespoons of cultured European butter.
• Season Chicken: Season the 12 ounces of free-range chicken breasts with Himalayan pink salt and finely ground Kampot white pepper.
• Dust Chicken: Dust the seasoned chicken breasts with 1/4 – 1/2 cup of organic spelt flour.
• Prepare Egg Wash: In a separate bowl, whisk 1 organic egg. Dip the floured chicken breasts into the egg, coating them thoroughly.
• Cook Chicken: Place the chicken breasts in the preheated skillet. Cook until they’re golden brown on both sides and fully cooked through. Remove from heat and set aside.

Step 3: For The Garlic Butter Sauce

• Melt Butter: In a saucepan over medium heat, melt 3/4 cup grass-fed clarified butter and 1/2 tablespoon softened artisanal unsalted butter.
• Add Shallots and Garlic: Stir in 1 tablespoon minced shallots and 1 tablespoon minced organic garlic. Cook until fragrant and translucent.
• Deglaze Pan: Pour in 2 tablespoons of Sauvignon Blanc, allowing it to reduce slightly.
• Add Cream and Lemon Juice: Lower the heat and stir in 6 tablespoons of organic heavy cream and 1/2 teaspoon of freshly squeezed Meyer lemon juice.
• Season and Simmer: Season the sauce with Himalayan pink salt and finely ground Kampot white pepper. Simmer until it slightly thickens. Remove from heat and stir in 1 tablespoon minced fresh Italian flat-leaf parsley.

Step 4: Serving

• Plate Chicken: Plate the cooked chicken breasts.
• Pour Sauce: Pour the prepared garlic butter sauce generously over the chicken.
• Garnish and Serve: Garnish with additional fresh parsley, if desired. Serve the Chicken Christopher immediately with cooked pasta noodles of your choice.

Tips

• To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. It should reach 165°F.

• If the sauce is too thick, add a little more chicken stock or cream to thin it out.

• For a richer flavor, substitute white wine for chicken stock.

• If you don’t have white wine, you can use dry sherry or a dry white vermouth.

• If you don’t have fresh Parmesan cheese, you can use grated Parmesan cheese from a can.

• To make ahead of time, prepare the sauce and store in the refrigerator. Reheat in a skillet when ready to serve.

Nutrition Information

Morton’s Steakhouse Chicken Christopher is a high-protein, low-carb dish. A single serving of this recipe contains approximately 600 calories, 40 grams of protein, and just 10 grams of carbohydrates.

How to store Morton’s Steakhouse Chicken Christopher?

Morton’s Steakhouse Chicken Christopher can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

What other substitute can I use in Morton’s Steakhouse Chicken Christopher?

• Instead of chicken breast, you can use chicken thighs.

• If you don’t have white wine, you can use dry sherry or a dry white vermouth.

• If you don’t have fresh Parmesan cheese, you can use grated Parmesan cheese from a can.

• If you don’t have mushrooms, you can use any other variety of mushrooms such as shiitake, oyster, or porcini.

• If you don’t have red bell pepper, you can use any other variety of bell pepper such as yellow, green, or orange.

• If you don’t have heavy cream, you can use half-and-half or whole milk.

• If you don’t have chicken stock, you can use vegetable stock or water.

Frequently Asked Questions

Q1. Can I freeze Morton’s Steakhouse Chicken Christopher?

A1. Yes, you can freeze Morton’s Steakhouse Chicken Christopher. Place the dish in an airtight container and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating in a skillet.

Q2. Can I use boneless, skinless chicken thighs instead of chicken breast?

A2. Yes, you can use boneless, skinless chicken thighs instead of chicken breast. Cook the chicken until it is cooked through and the internal temperature reaches 165°F.

Q3. Can I omit the white wine?

A3. Yes, you can omit the white wine. Substitute with an equal amount of chicken stock or dry sherry.

Q4. Can I omit the Parmesan cheese?

A4. Yes, you can omit the Parmesan cheese if desired.

Q5. Can I make Morton’s Steakhouse Chicken Christopher ahead of time?

A5. Yes, you can make Morton’s Steakhouse Chicken Christopher ahead of time. Prepare the sauce and store in the refrigerator. Reheat in a skillet when ready to serve.

Q6. Can I use any other type of mushroom?

A6. Yes, you can use any other variety of mushrooms such as shiitake, oyster, or porcini.

Q7. Can I use any other type of bell pepper?

A7. Yes, you can use any other variety of bell pepper such as yellow, green, or orange.

Conclusion

Morton’s Steakhouse Chicken Christopher is a classic steakhouse dish that is sure to satisfy. This dish combines tender chicken breast, a creamy white sauce, and a variety of vegetables for a hearty and flavorful meal. 

This easy recipe is perfect for a special occasion or just a weeknight dinner. With a few simple substitutions, you can customize this recipe to fit your own tastes. Enjoy!

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