Description
A delicious festive chicken dish that brings Morton’s flavors into your home, perfect for holidays and gatherings.
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 (or broth as a non-alcoholic substitute)
- ½ cup low-sodium chicken stock
- ½ cup heavy whipping cream
- ¼ cup fresh parsley, finely chopped
- Lemon wedges, for serving
Instructions
- Flatten each chicken breast to an even thickness of about ½ inch using a meat mallet or rolling pin. Pat dry with a paper towel.
- Combine the flour, salt, and black pepper on a plate. Lightly coat each chicken breast in the seasoned flour, tapping off excess.
- In a large frying pan, heat 3 tablespoons of butter and olive oil over medium-high heat. Add the chicken breasts and brown on both sides for about 4-5 minutes until cooked through. Transfer to a plate to keep warm.
- Reduce the heat to medium, add the remaining 3 tablespoons of butter to the same pan. Add minced garlic and sauté until fragrant, about 30-60 seconds.
- Pour in the white wine (or broth) and chicken stock, scraping up any browned bits. Allow to bubble and reduce for a few minutes.
- Stir in the heavy whipping cream and chopped parsley, simmering gently until thickened. Adjust seasoning as needed.
- Return the chicken to the pan, spooning sauce over each piece. Warm through for a minute or two.
- Plate the chicken, generously spoon extra sauce on top, and serve with lemon wedges on the side.
Notes
Ensure uniform thickness of chicken breasts for even cooking. Scraping up the bits at the bottom of the pan adds depth to your sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Saucing
- Cuisine: American