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Morton’s Steakhouse Poulet Christopher

Morton's Steakhouse Poulet Christopher - recipe card
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A classic steakhouse-style chicken dish featuring pan-seared boneless chicken breasts in a bright lemon butter sauce with briny capers and a touch of white wine. The chicken is perfectly golden-crusted, tender, and finished with a silky, tangy sauce that balances richness with acidity.

Ingredients

Scale
  • 4 (6-ounce) boneless skinless chicken breasts, pounded to even 1/2-inch thickness
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided (2 for searing, 2 for sauce)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine, such as Sauvignon Blanc
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 tablespoons capers, drained and rinsed
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides evenly with 1 teaspoon kosher salt and the black pepper. This initial seasoning ensures the meat is flavorful throughout.
  2. Place the all-purpose flour in a shallow dish. Dredge each seasoned chicken breast in the flour, shaking off any excess. The light coating helps create a golden crust and thickens the pan sauce later.
  3. Heat a large (12-inch) stainless steel or cast-iron skillet over medium-high heat for 2 minutes until hot. Add the olive oil and 2 tablespoons of the unsalted butter, swirling to combine. When the butter foams and the foam subsides, the pan is ready.
  4. Carefully lay the floured chicken breasts in the skillet in a single layer, making sure not to overcrowd. Cook without moving for 4 to 5 minutes, until the bottom is deep golden brown and releases easily from the pan.
  5. Flip the chicken breasts using tongs and cook the second side for 4 to 5 minutes, until golden brown and the internal temperature reaches 160°F (71°C). Transfer the chicken to a plate and tent loosely with foil. The carryover heat will bring it to 165°F (74°C).
  6. Reduce the skillet heat to medium. Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant. Be careful not to burn the garlic, as it will turn bitter.
  7. Pour in the dry white wine and scrape the bottom of the skillet with a wooden spoon to deglaze, loosening all the browned bits (fond). Let the wine simmer until reduced by half, about 1 minute.
  8. Add the chicken broth, lemon juice, and capers. Stir and bring the sauce to a gentle simmer. Let it cook for 2 to 3 minutes, until slightly thickened and reduced to about 1/3 cup of liquid.
  9. Remove the skillet from the heat and swirl in the remaining 2 tablespoons of unsalted butter until melted and incorporated. This enriches the sauce and gives it a silky, glossy finish.
  10. Return the chicken breasts to the skillet, turning them once to coat in the sauce. Spoon the sauce over the top and let them rest for 2 minutes to reheat gently.
  11. Sprinkle the chopped fresh parsley over the chicken and sauce. Serve immediately, spooning extra sauce from the pan over each portion. The chicken should be juicy with a bright, tangy sauce that complements the rich sear.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of chicken broth or water to prevent drying. Avoid microwaving, as it can toughen the chicken. This dish does not freeze well due to the butter sauce. To make ahead, sear the chicken without the sauce, refrigerate separately, then complete the sauce and combine just before serving.

Nutrition

Keywords: Poulet Christopher, Morton's chicken recipe, lemon butter chicken, chicken with capers, pan-seared chicken, steakhouse chicken, easy chicken dinner, American cuisine, date night recipe, chicken breast recipe

Find it online: https://copycatkitchenco.com/mortons-steakhouse-poulet-christopher/