Name: Morton’s Steakhouse Chicken Christopher – The Ultimate Copycat Recipe
Ingredients: 4 boneless, skinless chicken breasts; 1 cup all-purpose flour (for dredging); 1/2 tsp salt; 1/2 tsp black pepper; 6 tbsp butter, divided; 2 tbsp olive oil; 6 cloves garlic, minced; 1/2 cup dry white wine; 1/2 cup chicken broth; 1/2 cup heavy cream; 1/4 cup fresh parsley, chopped; Lemon wedges (for serving)

Ingredients

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4 boneless, skinless chicken breasts
1 cup all-purpose flour (for dredging)
1/2 tsp salt
1/2 tsp black pepper
6 tbsp butter, divided
2 tbsp olive oil
6 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup fresh parsley, chopped
Lemon wedges (for serving)

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Instructions

Pound chicken breasts to an even thickness. Season flour with salt and pepper, then dredge chicken in flour, shaking off excess.
In a large skillet, heat 3 tbsp butter and olive oil over medium-high heat.
Cook chicken until golden brown and cooked through, about 4–5 minutes per side. Remove and set aside.
In the same skillet, melt remaining butter. Add garlic and cook for 1 minute.
Pour in white wine and chicken broth, scraping up any browned bits. Simmer for 2–3 minutes.
Stir in heavy cream and parsley, cooking until sauce thickens slightly.
Return chicken to skillet, coating with sauce.

Serve with lemon wedges and enjoy that rich, garlicky flavor!