Festive Copycat Morton’s Chicken with Creamy White Wine Sauce Recipe
This Festive Copycat Morton’s Chicken recipe features tender, pan-seared chicken breasts coated in a light seasoned flour, then smothered in a rich garlic cream sauce made with white wine, chicken stock, and fresh parsley. Perfect for a comforting Christmas dinner or any special occasion, this dish combines simple ingredients with elegant flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 cup plain all-purpose flour (for coating)
- ½ teaspoon fine salt
- ½ teaspoon freshly ground black pepper
Cooking and Sauce
- 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
- Prepare Chicken: Flatten each chicken breast to an even thickness of about ½-inch using a meat mallet or rolling pin. Pat the chicken dry using paper towels to ensure a proper sear.
- Coat Chicken: Combine the flour, salt, and pepper on a plate. Lightly dredge each chicken breast in the seasoned flour, shaking off any excess.
- Brown Chicken: Heat 3 tablespoons of butter with olive oil in a large frying pan over medium–high heat until shimmering. Add the chicken breasts and cook about 4–5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and cover loosely to keep warm.
- Prepare Sauce Base: Reduce heat to medium. Add the remaining 3 tablespoons of butter to the same pan. Once melted, add the minced garlic and cook briefly for 30–60 seconds until fragrant, taking care not to burn the garlic.
- Deglaze Pan: Pour in the white wine and chicken stock, using a wooden spoon to scrape up the flavorful browned bits on the bottom of the pan. Let the liquid bubble and reduce for a couple of minutes to concentrate flavors.
- Add Cream and Parsley: Stir in the heavy whipping cream and chopped fresh parsley. Simmer gently until the sauce thickens slightly and becomes glossy. Taste and adjust seasoning as needed.
- Reheat Chicken in Sauce: Return the cooked chicken breasts to the pan, spooning sauce over each piece. Warm through for 1–2 minutes to allow the chicken to soak up the sauce flavors.
- Serve: Plate the chicken breasts, spooning extra sauce on top. Serve with lemon wedges for a fresh, citrusy finish alongside.
Notes
- Flattening the chicken ensures even cooking and tender texture.
- Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
- Low-sodium chicken stock helps control the salt level in the sauce.
- Adjust seasoning to taste after sauce has thickened to avoid over-salting.
- This dish pairs well with steamed vegetables, mashed potatoes, or rice to soak up the sauce.
Keywords: chicken breast, creamy garlic sauce, Christmas dinner, pan-seared chicken, Morton’s copycat, festive chicken recipe
