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Festive Copycat Morton’s Chicken with Creamy White Wine Sauce Recipe

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★★★★★

4.5 from 76 reviews

This Festive Copycat of Morton’s Chicken features tender, juicy chicken breasts coated in a seasoned flour mixture, pan-seared to golden perfection, and served with a rich, creamy garlic white wine sauce. Perfect for a special holiday meal or any celebratory dinner, this recipe balances savory flavors with a hint of fresh parsley and bright lemon.

Ingredients

Scale

Chicken and Coating

  • 4 boneless, skinless chicken breasts
  • 1 cup plain all-purpose flour (for coating)
  • ½ teaspoon fine salt
  • ½ teaspoon freshly ground black pepper

Sauce and Cooking

  • 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

Serving

  • Lemon wedges, for serving

Instructions

  1. Prepare the Chicken: Flatten each chicken breast to an even thickness of about ½-inch using a meat mallet or rolling pin, then pat dry with paper towels to ensure a good sear.
  2. Season and Coat: Combine the flour, salt, and black pepper on a plate. Lightly coat each chicken breast with the seasoned flour, shaking off any excess flour.
  3. Sear the Chicken: Heat 3 tablespoons of butter and the olive oil in a large frying pan over medium-high heat until shimmering. Add the chicken breasts and cook for 4–5 minutes per side, until each side is golden brown and the chicken is cooked through. Transfer the cooked chicken to a plate and cover loosely to keep warm.
  4. Make the Sauce Base: Reduce heat to medium and add the remaining 3 tablespoons of butter to the same pan. Once melted, add the minced garlic and sauté briefly for 30–60 seconds until fragrant, being careful not to burn it.
  5. Deglaze the Pan: Pour in the white wine and chicken stock while scraping up the brown bits from the bottom of the pan using a wooden spoon. Allow the liquid to simmer and reduce for a couple of minutes to concentrate the flavors.
  6. Add Cream and Herbs: Stir in the heavy whipping cream and chopped fresh parsley. Simmer gently until the sauce thickens slightly and becomes glossy. Taste the sauce and adjust seasoning if necessary.
  7. Reheat Chicken in Sauce: Return the chicken breasts to the pan, spooning the sauce over them. Warm for 1–2 minutes so the chicken absorbs some of the sauce’s flavors.
  8. Serve: Plate the chicken breasts, pour extra sauce over the top, and serve immediately with lemon wedges on the side for squeezing.

Notes

  • For even cooking, make sure all chicken breasts are similar in size before flattening.
  • You can substitute dry white wine with extra chicken stock or white grape juice if desired.
  • If the sauce is too thin, continue simmering to reduce or add a small pinch of cornstarch slurry.
  • Serve with mashed potatoes, steamed vegetables, or rice for a complete meal.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.

Keywords: Morton's chicken, chicken breast recipe, Christmas chicken, creamy garlic chicken, holiday chicken dish, pan-seared chicken, white wine sauce

Find it online: https://cheframiflavor.com/festive-copycat-mortons-chicken-with-creamy-white-wine-sauce-recipe/