MORTON’S CHICKEN CHRISTOPHER adapted
Buttery rich garlic sauce over crispy tender boneless chicken makes this the PERFECT recipe that’s as delicious for company as it is a weeknight family dinner.
SCRUMPTIOUS is the only word necessary to describe this recipe. I’ve only slightly adapted their original recipe to our likes.
CHICKEN
4 boneless, skinless thin cut chicken breasts
1/2 cup WONDRA flour
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and black pepper
2 LARGE eggs, lightly beaten
1 cup FINE breadcrumbs
3 tablespoons butter
3 tablespoons avocado oil
- Generously season both sides of chicken with salt, pepper, garlic powder, and onion powder.
- Dredge chicken in flour, followed by beaten eggs and then bread crumbs. Heat the oil and butter in a large skillet over medium heat.
- When butter is melted and sizzling, add the chicken breasts to the pan, cooking 4–5 minutes on each side until golden brown and fully cooked through.
- Remove the chicken and set it aside, keeping it warm.
SAUCE
4 tablespoons butter
1/2 cup thin sliced green onions
3 garlic cloves, minced
½ cup homemade chicken broth
Juice of 1 LARGE lemon
2 tablespoons heavy cream
1 tablespoon chopped parsley, for garnish
- In the same skillet, melt the remaining 4 tablespoons of butter.
- Add the sliced green onions, minced garlic and sauté 1–2 minutes until fragrant.
- Stir in the chicken broth and lemon juice, simmering 2–3 minutes.
- Add the heavy cream and stir until the sauce thickens slightly.
- Place the cooked chicken breasts on a serving platter and pour the garlic butter sauce over the top.
- Garnish with fresh parsley for a pop of color and flavor.
- Serve immediately over mashed potatoes or buttered noodles to soak up the sauce.