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Morton’s Chicken

This festive Morton’s Chicken recipe transforms simple ingredients into a creamy, delicious dish perfect for holiday dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Festive
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Flatten to ½ inch thickness for even cooking.
  • 1 cup plain all-purpose flour For coating.
  • ½ teaspoon fine salt Or sea salt.
  • ½ teaspoon freshly ground black pepper
  • 6 tablespoons unsalted butter Divided - for better flavor.
  • 2 tablespoons olive oil
  • 6 cloves garlic, finely minced For flavor.
  • ½ cup dry white wine Also good for drinking!
  • ½ cup low-sodium chicken stock
  • ½ cup heavy whipping cream For creaminess.
  • ¼ cup fresh parsley, finely chopped Adds freshness.
  • to taste lemon wedges For serving.

Method
 

Preparation
  1. Flatten each chicken breast to an even thickness of about ½ inch using a meat mallet or rolling pin.
  2. Pat the chicken breasts dry to avoid sogginess.
  3. In a separate bowl, combine flour, salt, and pepper. Lightly coat each chicken breast in this seasoned flour, tapping off any loose flour.
Cooking
  1. Heat 3 tablespoons of butter with olive oil in a large frying pan over medium-high heat until shimmering.
  2. Add the chicken and brown both sides for about 4-5 minutes each until cooked through.
  3. Transfer the cooked chicken to a plate and cover loosely to keep warm.
  4. Reduce the heat to medium and add the remaining 3 tablespoons of butter to the pan.
  5. Once melted, add the minced garlic and cook until fragrant for 30-60 seconds.
  6. Pour in the white wine and chicken stock, scraping up the browned bits. Allow to bubble for a couple of minutes.
  7. Stir in the heavy cream and chopped parsley, letting it simmer until the sauce thickens and becomes glossy.
  8. Return the chicken to the pan, spooning the sauce over each piece, and warm for 1-2 minutes.
  9. Plate the chicken, drizzling extra sauce on top, and serve with lemon wedges.

Notes

For best results, use a meat thermometer to ensure chicken reaches 165°F. Sizzling butter is key for browning. Pair with roasted veggies or mashed potatoes.