Morton's Chicken
A comforting dish combining tender chicken breasts with a rich, creamy garlic sauce and a splash of white wine, perfect for weeknight dinners and special occasions.
Ingredients
Chicken Preparation
- 4 pieces boneless, skinless chicken breasts Pat dry for better crust
- 1 cup plain all-purpose flour For dredging
- 0.5 teaspoon fine salt To season flour
- 0.5 teaspoon freshly ground black pepper To season flour
Cooking Ingredients
- 6 tablespoons unsalted butter, divided 4 tablespoons for cooking, 2 for sauce
- 2 tablespoons olive oil For frying chicken
- 6 cloves garlic, finely minced For flavoring sauce
- 0.5 cup dry white wine Enhances flavor
- 0.5 cup low-sodium chicken stock For sauce base
- 0.5 cup heavy whipping cream Adds creaminess to sauce
- 0.25 cup fresh parsley, finely chopped For garnish
- pieces lemon wedges For serving
Instructions
Preparation
- Start by preparing the chicken breasts. Pat them dry with paper towels.
- In a mixing bowl, combine the flour, salt, and black pepper. Dredge each chicken breast in this mixture, ensuring even coating.
Cooking the Chicken
- In a large skillet, melt 4 tablespoons of butter with the olive oil over medium heat.
- Add the coated chicken breasts and sear for several minutes on each side until browned and cooked through. Transfer to a plate.
Preparing the Sauce
- Add the remaining 2 tablespoons of butter to the skillet. When melted, add the minced garlic and cook until fragrant.
- Pour in the dry white wine, scraping any brown bits from the bottom of the pan. Allow to simmer to reduce slightly.
- Stir in the chicken stock and heavy whipping cream, bring to a gentle simmer until the sauce thickens.
Final Assembly
- Return the chicken breasts to the skillet, coating them in the sauce and letting them simmer gently.
- Sprinkle with chopped parsley before serving and serve with lemon wedges.
Notes
Pairs well with steamed vegetables or salad. Leftovers can be reheated. Add red pepper flakes for heat or extra herbs for flavor variations.