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Morton’s Steakhouse Chicken Christopher

A creamy and savory chicken dish that combines tender chicken breasts with a rich parmesan sauce and sautéed mushrooms.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup heavy cream Can substitute with Greek yogurt for a lighter version.
  • 1 cup chicken stock
  • 8 ounces mushrooms, sliced
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 cup grated parmesan cheese Feel free to experiment with different melting cheeses.
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Preparation
  1. Season the boneless, skinless chicken breasts with salt and pepper on both sides.
Cooking
  1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
  2. In the same skillet, add butter and sauté the sliced mushrooms over medium heat for around 4-5 minutes until softened and lightly browned.
  3. Reduce the heat to low and add the heavy cream and chicken stock to the skillet, stirring to combine. Gradually add the grated parmesan cheese, allowing the sauce to thicken. Season with salt and pepper to taste.
  4. Return the chicken to the skillet and let it simmer in the creamy sauce for about 5 minutes.
  5. Garnish with fresh parsley and serve immediately, optionally alongside rice or mashed potatoes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use low heat in a skillet with a splash of chicken stock or cream, or microwave for 2-3 minutes.