Chicken Christopher Morton’s Steakhouse Copycat - A Fun Chicken Breast Recipe for Fancy Simple Dinner

Looking for a fun chicken breast recipe that’s both fancy and easy to whip up? Say hello to Chicken Christopher Morton’s Steakhouse Copycat—a dish that’s got all the flair of a high-end steakhouse but none of the fuss. FYI, this recipe isn’t some obscure classic you’ll find everywhere; it’s actually a steakhouse chicken legend that doesn’t officially exist outside Morton's menus. But hey, that just makes it more exclusive and way more fun to try at home!

What makes it so special? The perfect sear on the chicken breast recipes pan gives it that restaurant-worthy crust, while the simple yet elegant flavors keep it from being boring. Pair it with a fresh salad, and bam—you’ve got yourself one of those simple elegant dinner recipes that look impressive but won’t have you sweating in the kitchen.

Thinking about planning a fancy gathering? This dish ranks high among highly rated recipes for a reason. Plus, it’s great for those aiming for chicken wedding dinner ideas that guests will actually enjoy without breaking the bank. So, are you ready to turn your dinner into a culinary win? Let’s get cooking!

Chicken Christopher Morton’s Steakhouse Copycat - A Fun Chicken Breast Recipe for Fancy Simple Dinner

Serves: 2
Author: Aleda

Ingredients:

For the Chicken:

• 1 large chicken breast
• Kosher salt & freshly ground black pepper
• 1½ cups all-purpose flour
• 1½ cups panko breadcrumbs
• 2 eggs, beaten
• 2 tablespoons butter
• 2 tablespoons olive oil
• Fresh chopped parsley, for garnish

For the Beurre Blanc Sauce:

• 1 small shallot, minced
• ¼ cup dry white wine (or vermouth)
• ¼ cup white wine vinegar
• 1 stick unsalted butter (8 tablespoons), cut into chunks and kept cold
• Kosher salt & black pepper, to taste
• ¼ teaspoon grated lemon zest

Instructions:

The Chicken:

1. Carefully slice the chicken breast in half horizontally so you get two thinner pieces. Gently pound them until evenly flattened.
2. Season both sides generously with salt and pepper.
3. Grab three shallow bowls—one for the flour, one for the beaten eggs, and one for the panko.
4. Coat each piece of chicken in flour first, then dip in the eggs, and finally press into the panko until fully covered.
5. Heat the butter and olive oil in a large skillet over medium-high heat. When hot, add the chicken and cook until crispy and golden brown on both sides—about 160–165°F internal temperature.

Beurre Blanc Sauce:

1. While the chicken sizzles, place the shallots, wine, and vinegar in a small saucepan. Let it simmer over medium heat until reduced to roughly 2 tablespoons of liquid.
2. Now, lower the heat and start adding your cold butter—just a few pieces at a time—whisking constantly until it melts. Repeat until all butter is incorporated.
3. Stir in the lemon zest and season with salt and pepper.
4. Want it fancy? Strain the sauce. Don’t mind a bit of texture? Leave the shallots in. (Honestly, they add character.)

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