Creamy Chicken Christopher Delight

This hearty Chicken Christopher recipe brings Morton's Steakhouse luxury right to your home kitchen. After mastering this dish on a special anniversary dinner, I've been recreating it monthly to satisfy our cravings for restaurant-quality comfort food without the steakhouse prices.

I first made this during our wedding anniversary when we couldn't get reservations at Morton's. My husband declared it better than the restaurant version, and now it's become our special celebration meal that creates memories without the hefty bill.

Ingredients

• Boneless skinless chicken breasts choose plump, even-sized pieces for consistent cooking
• Heavy cream creates that luxurious velvety sauce that makes this dish special
• White wine adds depth and acidity to balance the richness, use something you'd drink
• Fresh herbs parsley and basil brighten the dish with color and flavor
• Parmesan cheese adds savory depth and helps thicken the sauce beautifully
• Onions and garlic create the aromatic foundation for the incredible sauce

Step-by-Step Instructions

Season and Cook Chicken

Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Place chicken in the pan without overcrowding and cook undisturbed for 5-7 minutes until golden brown. Flip once and cook another 5-7 minutes until internal temperature reaches 165°F. Remove to a plate and tent with foil.

Build the Sauce Base

Without cleaning the pan, add chopped onions to the flavorful chicken drippings and sauté for 2-3 minutes until they turn translucent and begin to soften. Add minced garlic and cook for just one minute until fragrant but not browned. Garlic burns easily and will turn bitter, so watch it carefully.

Deglaze and Reduce

Pour white wine into the hot pan and use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. These contain concentrated flavor. Let the wine simmer and reduce by half, about 2 minutes, then add chicken broth and allow the mixture to simmer for another 3 minutes.

Create the Cream Sauce

Reduce heat to medium-low and slowly pour in the heavy cream while stirring constantly. This gradual addition prevents the cream from separating. Let the sauce simmer gently for about 5 minutes until it begins to thicken. If you prefer a thicker sauce, mix 1 teaspoon of flour with 2 tablespoons of water and whisk into the sauce.

Finish the Dish

Return the chicken breasts to the pan, nestling them into the sauce. Spoon sauce over each piece and let them cook together for 5 minutes, allowing the chicken to absorb the flavors. Sprinkle Parmesan cheese over the chicken and sauce, letting it melt completely. Finally, scatter fresh chopped herbs over everything just before serving.

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This recipe reminds me of my grandmother's special occasion meals where sauce was always the star. She taught me that a good sauce can elevate simple ingredients to extraordinary heights, and this creamy mushroom sauce proves her wisdom with every decadent spoonful.

Make-Ahead Options

This Chicken Christopher actually tastes even better the next day after the flavors have had time to meld together. You can prepare the entire dish up to 24 hours in advance and refrigerate. When ready to serve, reheat gently on the stovetop over medium-low heat, adding a splash of cream if the sauce has thickened too much. The chicken will become even more tender and the sauce more flavorful through this process.

Perfect Pairings

The rich, creamy sauce of this Chicken Christopher begs for something to help soak it up. A crusty French baguette is my go-to choice, but buttered egg noodles or mashed potatoes work beautifully as well. For vegetables, anything with a bit of bitterness creates a perfect contrast to the rich sauce. Consider roasted Brussels sprouts, steamed broccoli, or a simple arugula salad with lemon vinaigrette.

Wine Selection

While you can use any dry white wine for cooking this dish, I find that Chardonnay creates the most harmonious sauce. The buttery notes in the wine complement the cream perfectly. For serving, that same Chardonnay makes a natural pairing, but a light Pinot Noir also works surprisingly well if you prefer red wine. The key is choosing something that won't overpower the delicate flavors of the chicken and cream sauce.

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Common Recipe Questions

→ Can I make this dish without white wine?

Yes, the white wine is optional. You can simply omit it and proceed with the chicken broth, or substitute with additional broth for more flavor depth. The dish will still be delicious without the wine component.

→ How do I know when the chicken is fully cooked?

Chicken breasts are fully cooked when they reach an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into the thickest part - the meat should be opaque white throughout with no pink remaining.

→ What sides pair well with Chicken Christopher?

This rich, creamy chicken pairs beautifully with roasted vegetables, mashed potatoes, steamed asparagus, or a simple green salad. A crusty bread is perfect for soaking up the delicious sauce.

→ Can I prepare this dish ahead of time?

While best served fresh, you can prepare the components ahead of time. Cook the chicken and sauce separately, refrigerate, then combine and reheat gently before serving. Add fresh herbs just before serving for the best flavor.

→ How do I thicken the sauce if it's too thin?

As mentioned in the instructions, you can create a slurry by mixing a little flour with cold water, then whisking it into the simmering sauce. Start with 1 tablespoon of flour mixed with 2 tablespoons of water, adding more if needed.

→ Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs for fresh, but use about one-third the amount since dried herbs are more concentrated. For example, use 1 teaspoon dried parsley instead of 1 tablespoon fresh.