Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Use the freshest lump crabmeat available for best results

Don't overmix the crabmeat to keep lumps intact

Keep hollandaise warm but not hot to prevent breaking

Rest chicken after cooking for juicier results

Asparagus should be bright green and tender-crisp

Wine can be substituted with chicken broth if preferred

Make hollandaise just before serving for best texture

Use a meat thermometer for perfectly cooked chicken

Warm your serving plates for restaurant presentation

Morton's Steakhouse Chicken Christopher

Name: Morton's Steakhouse Chicken Christopher
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: American Fine Dining
Ingredients: For the Chicken:; 4 boneless, skinless chicken breasts (6-8 oz each); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 3 tablespoons vegetable oil; 2 tablespoons butter; For the Crabmeat Topping:; 8 oz fresh lump crabmeat, picked over for shells; 2 tablespoons butter; 1 shallot, finely minced; 1/4 cup dry white wine; 1/4 teaspoon Old Bay seasoning; 1 tablespoon fresh lemon juice; 2 tablespoons fresh chives, chopped; Salt and white pepper to taste; For the Asparagus:; 1 lb fresh asparagus spears, trimmed; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; For the Hollandaise Sauce:; 3 large egg yolks; 1 tablespoon fresh lemon juice; 1/2 cup unsalted butter, melted; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; 2 tablespoons warm water (if needed); For Garnish:

An elevated restaurant-quality dish featuring perfectly pan-seared chicken breast topped with succulent lump crabmeat, tender asparagus spears, and rich hollandaise sauce. This sophisticated entrée combines the finest ingredients with professional techniques to create a luxurious dining experience reminiscent of Morton's legendary steakhouse quality. The chicken is expertly seasoned and cooked to golden perfection, while fresh crabmeat and crisp asparagus add elegant flavors and textures, all brought together with a velvety hollandaise that elevates this dish to fine dining status.

Prep Time

25 Minutes

Cook Time

35 Minutes

Total Time

60 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chicken:

4 boneless, skinless chicken breasts (6-8 oz each)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

3 tablespoons vegetable oil

2 tablespoons butter

For the Crabmeat Topping:

8 oz fresh lump crabmeat, picked over for shells

2 tablespoons butter

1 shallot, finely minced

1/4 cup dry white wine

1/4 teaspoon Old Bay seasoning

1 tablespoon fresh lemon juice

2 tablespoons fresh chives, chopped

Salt and white pepper to taste

For the Asparagus:

1 lb fresh asparagus spears, trimmed

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Hollandaise Sauce:

3 large egg yolks

1 tablespoon fresh lemon juice

1/2 cup unsalted butter, melted

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

2 tablespoons warm water (if needed)

For Garnish:

Fresh chives, chopped

Lemon wedges

Microgreens or fresh parsley

Freshly cracked black pepper

Instructions

Preheat oven to 400°F. Remove chicken from refrigerator 20 minutes before cooking to bring to room temperature.

Pound chicken breasts to even 3/4-inch thickness. Season generously with salt, pepper, garlic powder, and paprika on both sides.

For the hollandaise: In a double boiler or heatproof bowl over simmering water, whisk egg yolks and lemon juice until pale and thickened, about 3-4 minutes.

Slowly drizzle in melted butter while whisking constantly until sauce is thick and creamy. Season with cayenne and salt. Keep warm in double boiler, whisking occasionally.

Heat oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts 3-4 minutes per side until golden brown.

Transfer skillet to oven and bake 12-15 minutes until internal temperature reaches 165°F. Remove and let rest 5 minutes.

Meanwhile, toss asparagus with olive oil, salt, and pepper. Roast on a baking sheet for 10-12 minutes until tender-crisp.

For crabmeat: In a sauté pan, melt butter over medium heat. Add shallot and cook 1 minute until fragrant.

Add white wine and cook 2 minutes until reduced. Gently fold in crabmeat, Old Bay, lemon juice, and chives. Season with salt and white pepper. Heat through.

To serve: Place chicken breast on plate, arrange 4-5 asparagus spears alongside. Top chicken with warm crabmeat mixture.

Drizzle hollandaise sauce over the chicken and crabmeat. Garnish with fresh chives and microgreens.

Serve immediately with lemon wedges and freshly cracked black pepper on the side.

Morton's Steakhouse Chicken Christopher

JUE

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Crafting the Ultimate Beverage

Morton's Steakhouse Chicken Christopher

Ingredients

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