Chicken Sorrentino
This zesty, savory, slightly boozy chicken dish is easy to put together, making it an excellent weeknight meal option. We like to serve this with a simple side salad and lots of crusty bread for mopping up all of the wonderful sauce. This recipe makes 4 servings.
PREP TIME
15 minutes
COOK TIME
30 minutes
Ingredients
4 boneless, skinless chicken breasts, pounded to about 1/2" thick
1/2 cup all-purpose flour
3 tablespoons unsalted butter, divided
3 tablespoons olive oil
1 medium eggplant, peeled and sliced into 1/3" rounds
1 small yellow onion, chopped
1 cup dry white wine
4-8 slices prosciutto
1 cup store-bought marinara sauce
6 ounces mozzarella, thinly sliced
1/4 cup grated Parmesan cheese
Fresh chopped Italian parsley, for garnish
Salt and pepper, to taste
1/2 cup all-purpose flour
3 tablespoons unsalted butter, divided
3 tablespoons olive oil
1 medium eggplant, peeled and sliced into 1/3" rounds
1 small yellow onion, chopped
1 cup dry white wine
4-8 slices prosciutto
1 cup store-bought marinara sauce
6 ounces mozzarella, thinly sliced
1/4 cup grated Parmesan cheese
Fresh chopped Italian parsley, for garnish
Salt and pepper, to taste
Directions
Preheat your oven to 400 F.
Heat a heavy, large skillet to medium-high and add 1 tablespoon of butter and 1 tablespoon of oil.
Dredge chicken in flour and shake off excess. Season with salt and pepper. Add chicken to skillet and cook for 4 minutes, flipping once in the middle. Note that tis step is only to brown the chicken slightly; it will finish cooking in the oven. Remove chicken from pan and set aside.
Add remaining butter and oil to pan. Working in batches, cook eggplant slices for 4 minutes, flipping once in the middle of cooking. Remove eggplant to a plate and continue until all eggplant is cooked. Add onion and cook for 4-5 minutes, until onions become fragrant and translucent. Add wine to pan and scrape up any brown bits off the bottom of the pan with a wooden spoon. Let wine reduce by half; turn off heat, add marinara and stir to combine.
Arrange chicken breasts in a glass baking dish in a single layer. Top with prosciutto, eggplant slices, cheeses and marinara. Bake for 25 minutes, or until the chicken's juices run clear. Remove from heat and garnish with parsley; let stand a few minutes before serving.
Heat a heavy, large skillet to medium-high and add 1 tablespoon of butter and 1 tablespoon of oil.
Dredge chicken in flour and shake off excess. Season with salt and pepper. Add chicken to skillet and cook for 4 minutes, flipping once in the middle. Note that tis step is only to brown the chicken slightly; it will finish cooking in the oven. Remove chicken from pan and set aside.
Add remaining butter and oil to pan. Working in batches, cook eggplant slices for 4 minutes, flipping once in the middle of cooking. Remove eggplant to a plate and continue until all eggplant is cooked. Add onion and cook for 4-5 minutes, until onions become fragrant and translucent. Add wine to pan and scrape up any brown bits off the bottom of the pan with a wooden spoon. Let wine reduce by half; turn off heat, add marinara and stir to combine.
Arrange chicken breasts in a glass baking dish in a single layer. Top with prosciutto, eggplant slices, cheeses and marinara. Bake for 25 minutes, or until the chicken's juices run clear. Remove from heat and garnish with parsley; let stand a few minutes before serving.
Looking for inspiration? Try these recipes:
Chorizo Breakfast Tacos
Ahi Tuna Tacos
Easy Apricot Chicken
