Morton’s Steakhouse Chicken Christopher

• total time: 11 minutes

Ingredients

4 boneless, skinless chicken breasts, pounded thin

1/2 cup all-purpose flour

2 large eggs

2 tablespoons milk

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon paprika

3 tablespoons olive oil

4 tablespoons butter

4 cloves garlic, minced

1/2 cup chicken broth

2 tablespoons lemon juice

1/4 cup heavy cream

1/4 cup grated Parmesan cheese

1/2 teaspoon black pepper

Salt to taste

Fresh parsley, chopped, for garnish

Directions

Place the flour in a shallow dish. In a second shallow dish, whisk together the eggs and milk. In a third dish, combine 1 cup grated Parmesan cheese, garlic powder, black pepper, salt, and paprika.

Dredge each chicken breast first in the flour, then dip into the egg mixture, and finally coat well in the Parmesan mixture, pressing gently so it adheres.

Heat the olive oil in a large skillet over medium heat. Cook the chicken breasts for 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to a plate and keep warm.

In the same skillet, melt the butter over medium-low heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the chicken broth and lemon juice, stirring well to loosen any browned bits from the pan. Let the sauce simmer for 2 to 3 minutes.

Stir in the heavy cream, 1/4 cup grated Parmesan cheese, black pepper, and salt to taste. Cook for another 2 to 3 minutes, stirring until the sauce is smooth and slightly thickened.

Return the chicken to the skillet and spoon the sauce over the top. Let it simmer gently for 1 to 2 minutes so the flavors blend together.

Garnish with fresh chopped parsley and serve hot with pasta, mashed potatoes, or steamed vegetables.