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Chicken Christopher Morton's Steakhouse Dinner featured image showcases a delicious and expertly prepared meal ready to be enjoyed.

Easy Chicken Christopher Morton's Steakhouse Dinner

Bring the flavors of a high-end steakhouse to your home with this easy Chicken Christopher Morton's Steakhouse Dinner recipe. It features perfectly seared chicken breasts in a rich and creamy sauce, complemented by elegant side dishes for a restaurant-worthy experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine Sauvignon Blanc or Pinot Grigio
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 2 sprigs fresh thyme
  • Salt and black pepper to taste
  • Fresh parsley, chopped for garnish
  • Chives, chopped for garnish
  • Grated Parmesan cheese for garnish

Equipment

  • large skillet
  • paper towels
  • Meat Thermometer
  • cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • spatula

Method
 

  1. Pat the chicken breasts dry with paper towels and season generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt butter. Add the chopped shallots and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.
  4. If using white wine, pour it into the skillet and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes.
  5. Pour in the chicken broth and bring to a simmer. Add the fresh thyme sprigs. Let the sauce simmer for about 5-7 minutes, allowing it to reduce and thicken slightly.
  6. Stir in the heavy cream and Dijon mustard. Season with salt and black pepper to taste. Continue to simmer the sauce for another 2-3 minutes, until it reaches your desired consistency. Adjust with broth if too thick.
  7. Return the seared chicken breasts to the skillet and nestle them into the sauce. Spoon the sauce over the chicken, ensuring they are well coated. Let the chicken simmer in the sauce for a few minutes, allowing the flavors to meld together.
  8. Remove the thyme sprigs before serving. Garnish with fresh parsley, chives, or a sprinkle of Parmesan cheese, if desired.

Notes

For best results, use a meat thermometer to ensure the chicken is cooked through. Don't overcrowd the pan when searing the chicken. Feel free to adjust the amount of Dijon mustard, cream, or other ingredients to suit your taste preferences. You can prepare the sauce ahead of time and store it in the refrigerator. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.