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Morton’s Chicken

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A delightful chicken dish cooked in a rich, buttery garlic cream sauce that’s perfect for weeknight dinners or special occasions.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup plain all-purpose flour
  • 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

  1. Flatten each chicken breast to an even thickness of about ½ inch using a meat mallet or rolling pin. Pat them dry with paper towels.
  2. In a shallow dish, mix the flour, salt, and pepper. Lightly coat each chicken breast with this seasoned flour, shaking off any excess.
  3. Heat a large frying pan over medium-high heat and add 3 tablespoons of butter and the olive oil. Brown the chicken for 4–5 minutes on each side, then transfer to a plate and cover loosely to keep warm.
  4. Lower the heat to medium and add the remaining 3 tablespoons of butter to the pan. Add minced garlic and sauté for about 30–60 seconds until fragrant.
  5. Pour in the white wine and chicken stock, scraping up browned bits from the pan. Let it bubble and reduce for a couple of minutes.
  6. Stir in the heavy cream and chopped parsley, simmering until the sauce thickens. Adjust seasoning if needed.
  7. Return chicken to the pan, spooning sauce over each piece, and warm for 1–2 minutes.
  8. Plate the chicken, drizzle with additional sauce, and serve with lemon wedges on the side.

Notes

To enjoy Morton’s Chicken later, store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a pan over low heat.

Nutrition

Find it online: https://topchoicerecipes.com/mortons-chicken/