Morton's Chicken Christopher (Printable Version)
# What You’ll Need:
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons butter
03 -
8 ounces mushrooms, sliced
04 -
2 cloves garlic, minced
05 -
1 cup dry white wine
06 -
Salt and pepper, to taste
07 -
2 tablespoons olive oil
08 -
1 cup chicken broth
09 -
1 teaspoon dried thyme
10 -
1 teaspoon dried rosemary
11 -
1/2 cup heavy cream
# Steps to Follow:
01 -
Season both sides of the chicken breasts with salt and pepper.
02 -
In a large frying pan, heat the olive oil over medium-high heat. Add the chicken breasts and cook each side for 6-8 minutes until nicely browned. Remove them from the pan and set them aside.
03 -
In the same pan, melt the butter. Add the mushrooms and garlic, and cook until the mushrooms are soft, about 5 minutes.
04 -
Pour in the white wine and chicken broth, making sure to scrape up any brown bits stuck to the bottom of the pan. Stir in the thyme and rosemary.
05 -
Return the chicken breasts to the pan and let them simmer in the sauce for 10-12 minutes or until they're fully cooked.
06 -
Add the heavy cream and let the sauce cook for another 2-3 minutes until it slightly thickens.
07 -
Serve the chicken with the sauce poured over the top. It pairs well with broccoli, fried carrots, or garlic bread.
# Additional Notes:
01 -
You can omit the mushrooms if preferred, but they add depth to the sauce.
02 -
Avoid overcrowding the pan to ensure even cooking of the chicken and mushrooms.
03 -
Taste the sauce while cooking and adjust the seasoning if needed.
04 -
Let the chicken rest in the sauce briefly to absorb the flavors.