Introduction

This festive copycat version of Morton’s Chicken brings a rich and creamy garlic sauce to tender chicken breasts, perfect for a special holiday meal. It’s an elegant dish that’s surprisingly simple to prepare, delivering comfort and flavor in every bite.

Festive Copycat Morton’s Chicken with Creamy White Wine Sauce Recipe - Recipe Image

Ingredients

4 boneless, skinless chicken breasts
1 cup plain all-purpose flour (for coating)
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

Step 1: Flatten each chicken breast to an even thickness of about ½-inch using a meat mallet or rolling pin. Pat the meat dry with paper towels to ensure a good sear.
Step 2: On a plate, combine the flour, salt, and pepper. Lightly coat each chicken breast in the seasoned flour, tapping off any excess.
Step 3: Heat 3 tablespoons of butter with the olive oil in a large frying pan over medium–high heat until shimmering. Add the chicken breasts and brown them on both sides, about 4 to 5 minutes per side, until cooked through. Transfer the chicken to a plate and cover loosely to keep warm.
Step 4: Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same pan. Once melted, stir in the minced garlic and cook very briefly—just until fragrant, about 30 to 60 seconds.
Step 5: Pour in the white wine and chicken stock, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Allow the liquid to simmer and reduce for a couple of minutes.
Step 6: Stir in the heavy cream and chopped parsley. Simmer gently until the sauce thickens slightly and becomes glossy. Taste and adjust seasoning if needed.
Step 7: Return the chicken breasts to the pan and spoon the sauce over each piece. Warm the chicken through for a minute or two so it soaks up the sauce.
Step 8: Plate the chicken, spoon extra sauce over the top, and serve with lemon wedges alongside for a bright finish.

Tips & Variations

Use a meat thermometer to ensure chicken reaches 165°F for perfect doneness without drying out.
Swap out white wine for extra chicken stock if you prefer a non-alcoholic version.
Add a pinch of red pepper flakes with the garlic for a subtle spicy kick.
Serve the chicken over mashed potatoes or buttered noodles to soak up the delicious sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking the chicken. Add a splash of chicken stock or cream when reheating if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Bone-in breasts will take longer to cook and may require adjusting cooking times to ensure they are cooked through. Flattening may be more difficult, so consider using boneless for even cooking and convenience.

What can I substitute for heavy cream?

You can use half-and-half or whole milk thickened with a small amount of flour or cornstarch if you want a lighter sauce, but the flavor and creaminess will be less rich.