Festive Copycat Morton’s Chicken — Christmas Chicken Breast Recipe
This Festive Copycat Morton’s Chicken recipe features tender chicken breasts coated in a seasoned flour mixture, pan-seared to golden perfection, then finished in a rich, creamy garlic white wine sauce with fresh parsley and a touch of lemon. Perfect for Christmas or any special occasion, it combines simple ingredients for an elegant and flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 cup plain all-purpose flour (for coating)
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
Cooking Fats and Oils
- 6 tablespoons unsalted butter, divided
- 2 tablespoons olive oil
Sauce
- 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
Serving
- Lemon wedges, for serving
Instructions
- Prepare the Chicken: Flatten each chicken breast to an even thickness of about ½-inch using a meat mallet or rolling pin. Pat the chicken dry thoroughly to ensure a good sear.
- Coat the Chicken: On a plate, combine the flour, salt, and black pepper. Lightly dredge each chicken breast in this seasoned flour mixture, then shake off any excess flour.
- Sear the Chicken: In a large frying pan, heat 3 tablespoons of butter and the olive oil over medium–high heat until shimmering. Add the chicken breasts and cook about 4–5 minutes per side, until nicely browned and cooked through. Remove the chicken and place on a plate, loosely covered to keep warm.
- Make the Sauce Base: Reduce the heat to medium and add the remaining 3 tablespoons of butter to the same pan. After melted, add the minced garlic and sauté briefly for 30 to 60 seconds until fragrant, being careful not to burn.
- Deglaze the Pan: Pour in the white wine and chicken stock, scraping the bottom of the pan with a wooden spoon to lift the flavorful browned bits. Allow the liquid to bubble and reduce for 2-3 minutes.
- Finish the Sauce: Stir in the heavy cream and chopped parsley. Let the sauce simmer gently until it thickens slightly and takes on a glossy sheen. Taste and adjust seasoning as needed.
- Rewarm the Chicken in Sauce: Return the chicken breasts to the pan, spooning the sauce over them. Warm through for 1-2 minutes so the chicken absorbs the flavors.
- Serve: Plate the chicken breasts, spoon extra sauce over top, and serve immediately with lemon wedges on the side for squeezing.
Notes
- Flattening the chicken breasts ensures even cooking and a tender texture.
- Use low-sodium chicken stock to control the saltiness of the sauce.
- Adjust the white wine amount or use a dry vermouth if preferred as a substitute.
- This dish pairs beautifully with mashed potatoes, steamed vegetables, or a simple green salad.
- For a thicker sauce, let it reduce a little longer on the stove before adding the chicken back.
Keywords: Morton’s Chicken, Christmas chicken breast recipe, creamy garlic chicken, white wine chicken sauce, festive chicken dinner
