Ingredient and Portion
Chicken Christopher
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From Morton's Steakhouse Submit
This dish is created by Morton's corporate chef Chris Rook; hence, the name. The chicken in this dish is made very tender by pounding the chicken just enough to make the pieces uniformly thin.
Serves 6
4 1/2 pounds skinless, boneless chicken breasts
1 cup all-purpose flour
3 large eggs
3 to 4 cups Alex's breadcrumbs
Salt and freshly ground white pepper
2 1/4 cups clarified butter
2 tbsp chopped shallots
2 tbsp minced garlic
3 cups Beurre blanc
3 tbsp chopped fresh curly-leaf parsley
4 1/2 pounds skinless, boneless chicken breasts
1 cup all-purpose flour
3 large eggs
3 to 4 cups Alex's breadcrumbs
Salt and freshly ground white pepper
2 1/4 cups clarified butter
2 tbsp chopped shallots
2 tbsp minced garlic
3 cups Beurre blanc
3 tbsp chopped fresh curly-leaf parsley
Method
1. Cut chicken breasts into eighteen 4-ounce pieces (slightly smaller pieces are acceptable if it's tricky to cut as many 4-ounce pieces as you need). Cover the chicken breasts with waxed paper or plastic wrap. Using a meat mallet or the bottom of a small skillet, gently flatten the breasts to an even thickness of about 1/2 inch.
2. Spread the flour on the plate. In a medium bowl, whisk the eggs with 1/3 cup of water. Spread the bread crumbs on another plate. Pat the chicken pieces with dry paper towels and season with salt and pepper. Dredge with the flour, shaking off any excess, then dip the chicken in the egg wash, letting any excess drip back into the bowl Coat the chicken completely with bread crumbs. Set aside on a tray or large plate.
3. In a large sauté pan, melt 1 1/2 cups of the butter over medium heat. Add the chicken and cook for about 1 1/2 minutes on each side, or until golden brown and crisp. Transfer to a plate and keep warm. Do not overcrowd the pan while sautéing the chicken.
4. In another large sauté pan, melt the remaining 3/4 cup butter over medium heat and sauté the shallots and garlic for 1 to 2 minutes or until translucent. Add the Beurre Blanc and parsley, and stir well. Remove the sauce from the heat and season to taste with salt and pepper.
5. Serve the chicken with the sauce on the side.
2. Spread the flour on the plate. In a medium bowl, whisk the eggs with 1/3 cup of water. Spread the bread crumbs on another plate. Pat the chicken pieces with dry paper towels and season with salt and pepper. Dredge with the flour, shaking off any excess, then dip the chicken in the egg wash, letting any excess drip back into the bowl Coat the chicken completely with bread crumbs. Set aside on a tray or large plate.
3. In a large sauté pan, melt 1 1/2 cups of the butter over medium heat. Add the chicken and cook for about 1 1/2 minutes on each side, or until golden brown and crisp. Transfer to a plate and keep warm. Do not overcrowd the pan while sautéing the chicken.
4. In another large sauté pan, melt the remaining 3/4 cup butter over medium heat and sauté the shallots and garlic for 1 to 2 minutes or until translucent. Add the Beurre Blanc and parsley, and stir well. Remove the sauce from the heat and season to taste with salt and pepper.
5. Serve the chicken with the sauce on the side.
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