Morton's of Chicago Chicken Christopher
Alexander Bread Crumbs
2 cups bread crumbs
5 tsp minced garlic
2 tsp minced shallots
2 tsp chopped parsley
Salt and white pepper, to taste
Chicken Ingredients:
1 1/2 pounds skinless, boneless chicken breast
Salt and white pepper, to taste
Flour, 1 or 2 handsful, as needed
2 eggs
3 Tbsp butter (more if needed)
16 oz. pasta noodles of your choice, cooked< according to package directions
Garlic Butter Sauce Ingredients:
1 1/2 cups (3 sticks) plus 1 Tbsp unsalted butter, softened
2 Tbsp minced shallots
2 Tbsp minced garlic
1/3 cup dry white wine
3/4 cup heavy whipping cream
1 tsp fresh lemon juice
2 Tbsp minced parsley
Salt and white pepper, to taste
Preparation:
To make bread crumb mixture: Combine all ingredients and set aside.
To make the chicken: Halve chicken breasts, making 2 roughly 3-inch square pieces. Pound each piece 1/4 inch thick. Season pieces with salt and pepper.
Spoon flour into a rimmed plate. 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 wax paper or a wire rack. (Make your garlic butter sauce now.)
Melt 2 Tbsp butter in a large sauté pan set over medium-high heat. Heat until butter foams. When foam subsides, lay 2 or 3 chicken pieces flat in the pan and cook until browned on both sides (about 3 minutes on each side -- the chicken will cook quickly because it's so thin). Set aside cooked chicken while you brown the other pieces. Add remaining Tbsp butter, and more if needed.
To make garlic butter sauce: In a large saucepan set over medium heat, melt 1 Tbsp 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 Tbsp 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. (Note: You can stop at this point and let the mixture sit until you're ready to proceed with the recipe. When you're ready, reheat it and stir in the butter).
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.
Leftovers can be reheated, but the butter will have to be re-whisked, and the texture is never as creamy as when the sauce is first made.
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. Repeat with remaining chicken and pasta. Ladle sauce over chicken and pasta.
Servings:
4 also makes 2 1/2 cups
Alexander Bread Crumbs
2 cups bread crumbs
5 tsp minced garlic
2 tsp minced shallots
2 tsp chopped parsley
Salt and white pepper, to taste
Chicken Ingredients:
1 1/2 pounds skinless, boneless chicken breast
Salt and white pepper, to taste
Flour, 1 or 2 handsful, as needed
2 eggs
3 Tbsp butter (more if needed)
16 oz. pasta noodles of your choice, cooked< according to package directions
Garlic Butter Sauce Ingredients:
1 1/2 cups (3 sticks) plus 1 Tbsp unsalted butter, softened
2 Tbsp minced shallots
2 Tbsp minced garlic
1/3 cup dry white wine
3/4 cup heavy whipping cream
1 tsp fresh lemon juice
2 Tbsp minced parsley
Salt and white pepper, to taste
Preparation:
To make bread crumb mixture: Combine all ingredients and set aside.
To make the chicken: Halve chicken breasts, making 2 roughly 3-inch square pieces. Pound each piece 1/4 inch thick. Season pieces with salt and pepper.
Spoon flour into a rimmed plate. 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 wax paper or a wire rack. (Make your garlic butter sauce now.)
Melt 2 Tbsp butter in a large sauté pan set over medium-high heat. Heat until butter foams. When foam subsides, lay 2 or 3 chicken pieces flat in the pan and cook until browned on both sides (about 3 minutes on each side -- the chicken will cook quickly because it's so thin). Set aside cooked chicken while you brown the other pieces. Add remaining Tbsp butter, and more if needed.
To make garlic butter sauce: In a large saucepan set over medium heat, melt 1 Tbsp 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 Tbsp 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. (Note: You can stop at this point and let the mixture sit until you're ready to proceed with the recipe. When you're ready, reheat it and stir in the butter).
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.
Leftovers can be reheated, but the butter will have to be re-whisked, and the texture is never as creamy as when the sauce is first made.
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. Repeat with remaining chicken and pasta. Ladle sauce over chicken and pasta.
Servings:
4 also makes 2 1/2 cups
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/51376-mortons-chicago-chicken-christopher.html
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