Name: Festive Copycat Morton’s Chicken with Creamy White Wine Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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

Introduction

This festive copycat recipe recreates the rich and creamy Morton’s Chicken breast, perfect for a special Christmas dinner or any occasion that calls for a touch of elegance. Tender chicken breasts are pan-seared and served with a luscious garlic white wine cream sauce that will impress your guests.

A white plate holds a meal with three parts. In the front, there is a piece of grilled chicken breast with a shiny, dark brown and golden crispy skin, covered with small green herb pieces and a sprinkle of white shredded cheese, sitting in a pool of light brown sauce with herbs. Behind the chicken, to the left, there is a mound of creamy pale yellow mashed potatoes topped with green parsley and a sprig of rosemary. To the right of the mashed potatoes, there is a neat pile of bright green cooked green beans. A silver fork rests on the edge of the plate on the left side, and the surface underneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Flatten each chicken breast to an even thickness using a meat mallet or rolling pin (about ½-inch). Pat the meat dry with paper towels.

Step 2: On a plate, combine the flour, salt, and pepper. Lightly coat each chicken breast in the seasoned flour, tapping off any excess.

Step 3: 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 both sides for about 4–5 minutes per side, or until cooked through. Transfer the chicken to a plate and cover loosely to keep warm.

Step 4: Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same pan. Once melted, add the minced garlic and cook just until fragrant, about 30–60 seconds.

Step 5: Pour in the white wine and chicken stock, stirring to scrape up the browned bits from the pan with a wooden spoon. Allow the liquid to bubble and reduce for a couple of minutes.

Step 6: Stir in the heavy cream and chopped parsley. Simmer gently until the sauce thickens slightly and becomes glossy. Taste and adjust seasoning if needed.

Step 7: Return the chicken to the pan and spoon the sauce over each piece. Warm the chicken through for a minute or two to let it soak up the sauce.

Step 8: Plate the chicken, spoon extra sauce on top, and serve with lemon wedges on the side.

Tips & Variations

For extra flavor, marinate the chicken breasts briefly in lemon juice and garlic before cooking.

Substitute chicken stock with vegetable stock for a lighter taste or if you prefer a non-chicken option.

If you don’t have white wine, dry vermouth or a splash of apple cider vinegar mixed with water can work in a pinch.

Serve with steamed vegetables or mashed potatoes to complete the festive plate.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs will work well and offer a juicier, more flavorful alternative. Adjust cooking times as thighs may take slightly longer to cook through.

Is it necessary to flatten the chicken breasts?

Flattening ensures even cooking so the chicken breasts stay tender and cook through without drying out. It’s recommended but not mandatory if your chicken breasts are already even in thickness.