– **Title**: Morton’s Steakhouse Chicken Christopher
– **Ingredients**:
– 4 boneless, skinless chicken breasts
– Salt and pepper to taste
– 2 cups fresh spinach, chopped
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup artichoke hearts, chopped
– 1 cup mozzarella cheese, shredded
– 1/2 cup parmesan cheese, grated
– 1 cup heavy cream
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Fresh basil leaves for garnish
– **Instructions**:
1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the chicken and sear until golden brown on both sides, about 5-7 minutes per side. Transfer the chicken to a baking dish.
3. In the same skillet, add minced garlic and sauté until fragrant. Add the chopped spinach, sun-dried tomatoes, and artichoke hearts. Cook until the spinach is wilted.
4. In a bowl, mix the heavy cream, mozzarella, parmesan, and dried oregano. Pour this mixture over the chicken in the baking dish.
5. Top with the sautéed mixture of spinach, tomatoes, and artichokes. Sprinkle additional mozzarella on top if desired.
6. Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
7. Remove from the oven, and let it rest for a few minutes. Garnish with fresh basil leaves before serving.
Enjoy this decadent dish reminiscent of the classic flavor profile found at Morton’s Steakhouse!
Key Ingredients & Substitutions
Chicken: You can use boneless chicken breasts or thighs, depending on your preference. Thighs are juicier and more forgiving if overcooked. If you need a change, try turkey cutlets or even firm tofu for a vegetarian option.
Flour: All-purpose flour is used for coating the chicken. If you’re gluten-free, you can substitute with gluten-free flour or cornstarch. I find that using cornstarch gives a crispier finish!
Butter: Unsalted butter adds richness to the dish. If you’re watching your sodium, consider using a plant-based butter or olive oil instead. I sometimes mix oils for additional flavor!
Lemon: Fresh lemon juice and zest brighten the dish. If you don’t have fresh lemons, bottled lemon juice works in a pinch, yet fresh adds a much better taste. Lime can also give a nice twist!
How Do I Get the Chicken Extra Crispy?
Getting that perfect crispy coating on your chicken is all about the preparation. Start by drying the chicken well with paper towels. A good pat-down helps the flour stick better and keeps the chicken crispy while cooking.
- Season the chicken well with salt, pepper, garlic powder, and onion powder before dredging it in flour.
- Be sure to shake off any excess flour after dredging. This prevents clumping and creates a nice, even coating.
- When it’s time to cook, ensure the pan is hot enough before adding the chicken. This seals the outside and keeps it from absorbing too much oil.
How to Make Morton’s Steakhouse Chicken Christopher
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 lemon (for zest and juice)
- 1/2 cup chicken broth
For Garnish:
- 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend around 10 minutes preparing the chicken and another 20 minutes cooking everything to perfection. It’s a quick and delicious meal for any day of the week!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken breasts dry with paper towels. This helps them get a nice, golden color when cooked. Season both sides of the chicken with salt, pepper, garlic powder, and onion powder. Then, dredge each piece in flour, shaking off the excess. This will give them a tasty coating!
2. Heat the Pan:
In a large skillet, pour in the olive oil and add half of the butter (1/4 cup). Heat it over medium-high heat until the butter is melted and hot. You want the pan to be hot so the chicken gets that lovely sear.
3. Cook the Chicken:
Now, add the chicken breasts to the skillet. Cook them for about 5-7 minutes on each side until they are golden brown and reach an internal temperature of 165°F (75°C). Once done, remove the chicken from the skillet and set it aside on a plate.
4. Make the Sauce:
In the same skillet, lower the heat to medium. Add the chicken broth and scrape up any tasty browned bits stuck to the bottom of the pan. Let it simmer for a couple of minutes. Squeeze the juice of half a lemon into the pan, and add the remaining butter, stirring to mix everything. Taste the sauce and adjust seasoning with salt and pepper if needed.
5. Plate and Garnish:
Return the chicken to the skillet for a quick simmer to soak up some of that delicious sauce. When ready to serve, plate the chicken and drizzle it with the sauce from the skillet. Sprinkle fresh parsley and some lemon zest on top for a pop of color and flavor!
6. Serve:
Enjoy your Chicken Christopher hot, paired with your favorite sides like mashed potatoes or steamed vegetables. It’s a delightful meal that’s sure to impress!
Can I Use Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative and can add extra flavor and moisture to the dish. Just adjust the cooking time slightly if using bone-in thighs; they may need a few extra minutes to reach the safe internal temperature of 165°F (75°C).
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth on hand, you can substitute it with vegetable broth, white wine, or even water, although using broth adds deeper flavor. If using water, consider adding a pinch of salt or other seasonings to enhance taste.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place the chicken in a skillet over low heat or in the microwave with a splash of chicken broth to keep it moist.
Can I Make This Sauce Creamy?
Yes! For a creamier sauce, you can stir in half a cup of heavy cream or sour cream once the broth has simmered. Just be sure to heat it gently to avoid curdling.
