Chicken Christopher Mortons Steakhouse Recipe 45

CHICKEN CHRISTOPHER

Chicken Christopher image

This dish came from a copycat recipe for a restaurant in Chicago. I tweaked some items for my likes. I made it and the family thought it was excellent, close to a nice restaurant meal at home. It is not low in calories, but it is great for special occasions. Don't let the amount of steps scare you, it is easier than you think.

Provided by CookinRealEstAgent

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

2 cups breadcrumbs
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons chopped parsley
salt, to taste
white pepper, to taste
1 1/2 lbs boneless skinless chicken breasts
salt, to taste
white pepper, to taste
1/2-1 cup flour, for dusting chicken
2 eggs
3 tablespoons butter (more if needed)
16 ounces pasta noodles, of your choice cooked according to package directions
1 1/2 cups unsalted butter, plus
1 tablespoon unsalted butter, softened
2 tablespoons minced shallots
2 tablespoons minced garlic
1/3 cup dry white wine
3/4 cup heavy whipping cream
1 teaspoon fresh lemon juice
2 tablespoons minced parsley
salt, to taste
white pepper, to taste

Steps:

TO MAKE BREAD CRUMB MIXTURE:.
Combine all ingredients and set aside.
TO PREPARE THE CHICKEN:
Halve chicken breasts, Pound each piece thin, less than 1/2 inch thick. Season pieces with salt and pepper.
Beat eggs in a shallow bowl. Place Alexander bread crumbs in another shallow plate or dish. Dip each chicken piece in flour, covering it completely, then in the egg, then in the Alexander bread crumbs. Set aside on a platter. Time to start the sauce.
Melt 2 tablespoons butter in a large sauté pan set over medium-high heat. Heat until butter foams. Lay 2 or 3 chicken pieces flat in the pan and cook until browned on both sides (about 3 minutes on each side as it is thin, be sure it is cooked through, however not overdone) Set aside cooked chicken while you brown the other pieces. Add remaining tablespoon butter, and more if needed. Keep butter in the pan as it gets soaked up per piece, so you do not want it to go dry.
TO MAKE GARLIC BUTTER SAUCE:
In a large saucepan set over medium heat, melt 1 tablespoon butter. Add shallots and garlic and cook until soft. Add wine. Increase heat to medium-high, bring wine to a boil and allow it to cook until only about 2 tablespoons of liquid remain in the pan.
Add cream, lower heat to medium, and cook until liquid steams. Cook, stirring, for about 3 minutes. Do not let liquid boil. Set aside at this point if chicken is not quite done.
Reduce heat to low, and add the remaining butter (somewhat softened), a little at a time. Use a wire whisk to whip the sauce and keep it smooth, making sure mixture is well-blended before adding more butter. When butter has been whipped in, add lemon juice, parsley, salt and pepper. Serve at once.
TO SERVE:.
Set 2 pieces of chicken at one side of a plate. Place 1 serving pasta on the other side. Pour garlic butter sauce over all.

Nutrition Facts : Calories 1408.6, Fat 104.8, SaturatedFat 63.3, Cholesterol 479.2, Sodium 633.8, Carbohydrate 60, Fiber 3.6, Sugar 4.5, Protein 54.1

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