Description
A sophisticated pan-seared chicken dish inspired by Morton’s Steakhouse, featuring a rich, creamy sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup sliced mushrooms
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Pat chicken breasts dry and season with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Sear chicken breasts for 5-7 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- Add the remaining 1 tablespoon of butter to the skillet. Add mushrooms and onion, and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by half.
- Stir in the heavy cream and Parmesan cheese. Bring to a simmer and cook until the sauce thickens, about 3-5 minutes.
- Stir in fresh parsley. Season the sauce with salt and pepper to taste.
- Return the chicken breasts to the skillet and spoon the sauce over them.
- Serve immediately.
Notes
- For a richer sauce, use half-and-half instead of heavy cream.
- Add a squeeze of lemon juice to the sauce for a touch of brightness.
- Serve with your favorite steakhouse sides like mashed potatoes or asparagus.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American