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Morton's Chicken Christmas

Pan-seared chicken breasts in a creamy mushroom sauce with festive pimientos and green onions for an elegant, high-protein dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Steakhouse-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts pounded to even thickness
  • 1 cup all-purpose flour for dredging
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter divided
  • 8 oz sliced mushrooms button or cremini
  • 1/2 cup dry white wine like Chardonnay or Pinot Grigio
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup green onions chopped
  • 1/2 cup pimientos drained and chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • large skillet
  • Meat mallet or rolling pin
  • Shallow dishes for dredging
  • Instant read thermometer

Method
 

  1. Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Place flour in a shallow dish and dredge each breast, pressing gently so flour adheres. Shake off excess.
  2. Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once butter stops foaming and pan is hot, add chicken breasts without crowding.
  3. Cook chicken undisturbed for 5 to 7 minutes until golden-brown crust forms. Flip and cook second side for 5 to 7 minutes until internal temperature reaches 165°F. Transfer to a plate and tent with foil.
  4. Add remaining 2 tablespoons butter to the same skillet. Add sliced mushrooms in an even layer and let cook without stirring for 2 to 3 minutes until browned on one side. Stir and continue cooking 2 more minutes until tender.
  5. Pour white wine into skillet and scrape up browned bits from bottom of pan with a wooden spoon. Let wine bubble for about 2 minutes until reduced by half.
  6. Stir in chicken broth and heavy cream. Bring to a gentle simmer, being careful not to let it boil hard.
  7. Add drained pimientos and chopped green onions. Stir to distribute evenly. Continue simmering for 3 to 5 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon lightly.
  8. Return chicken breasts to skillet, nestling them into the sauce. Spoon the creamy mushroom and pimiento mixture over the chicken. Let heat through for 1 to 2 minutes.
  9. Garnish with fresh parsley and serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to restore the sauce consistency. Substitutions: Replace white wine with additional chicken broth plus 1 tablespoon lemon juice for a non-alcoholic version. Boneless, skinless chicken thighs can replace breasts. Coconut milk or cashew cream can replace heavy cream for dairy-free. Make-Ahead: Dredge and sear chicken up to 2 hours ahead, refrigerate, then finish in sauce before serving. Bring to room temperature first. Serving Suggestions: Serve over fettuccine, egg noodles, mashed potatoes, or wild rice pilaf. Pairs beautifully with steamed asparagus, roasted Brussels sprouts, or a simple arugula salad.