Chicken Sorrentino
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4
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Calories
576 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Sorrentino
Description
Chicken Sorrentino combines thinly sliced roasted eggplant and flour-dredged chicken cutlets seared in olive oil and butter. The cutlets are topped with prosciutto slices, then assembled with a sauce prepared by sautéing onions and garlic, deglazing with dry Marsala wine, blending canned plum tomatoes, adding chicken broth, and simmering to meld flavors. Roasted eggplant slices add softness and depth, while melting fontina and Parmigiano Reggiano cheese provide creamy richness and savory notes.
The dish offers a balance of textures from crispy-edged chicken to tender roasted vegetables and melted cheese. The Marsala-based sauce adds a mild sweetness and complexity that ties the ingredients together. Prosciutto contributes a salty, smoky character that enhances the layered flavors typical of this classic Italian-inspired recipe.
Chicken Sorrentino is suitable for a filling dinner and pairs well with pasta or crusty bread to soak up the sauce. Leftovers can be refrigerated for up to three days and reheated gently. For consistent cooking, thin chicken cutlets or pounded breasts ensure even searing and tenderness. Using pre-sliced prosciutto simplifies assembly.
Ingredients
- 1 medium eggplant 1/4" thick slices
- 8 chicken cutlet about 1 1/2 pounds of chicken
- 1/2 cup (68g) all-purpose flour
- 1/2 cup (120ml) extra virgin olive oil
- 6 tablespoons (56g) butter unsalted
- 1/2 small onion finely diced
- 2 cloves garlic minced
- 1/4 cup (60ml) dry Marsala wine
- 1 cup (240ml) chicken stock low-sodium
- 1 ounce can plum tomatoes blender pulsed
- 8 lices prosciutto
- 1/2 cup (57g) fontina cheese shredded
- 1/4 cup (23g) Parmigiano Reggiano cheese grated
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 425°F and place the rack on the middle level. Place eggplant on a parchment paper lined baking sheet and coat with 4 tablespoons of olive oil and a sprinkle of salt and pepper. Roast the eggplant for 20-30 minutes or until the pieces are lightly browned and soft when pierced with a fork.
- Season the chicken cutlets with salt and pepper on both sides. Dredge dry cutlets into flour and coat completely, shaking off the excess. Place the dredge cutlets on a parchment paper lined baking sheet.
- In a large pan, heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter over medium heat. Add the chicken to the pan and sear the cutlets for 2-3 minutes per side. If needed work in batches to not overcrowd the pan. Set the seared cutlets on a plate and tent with foil to keep warm.
- Add the remaining olive oil to the same pan along with the onion. Cook for a few minutes then add the garlic and cook until fragrant (about 2 more minutes). Add the marsala wine and chicken stock to the pan and turn heat to high. Bring to a boil for 3-4 minutes, or until the liquid reduces by half, and scrape the pan with a wooden spoon to dislodge the brown bits.
- Add the crushed tomatoes and bring the sauce to a lively simmer for 3 minutes. Add the remaining butter and stir it all together to finish the sauce. Taste test and season the sauce with salt and pepper if required. Remove half of the sauce from the pan and set aside.
- Add the cooked chicken to the pan. Top each cutlet with 1 slice of prosciutto. Cover the prosciutto with and 1-2 slices of eggplant. Sprinkle both cheeses on to each piece, dividing evenly. Place one tablespoon of sauce onto each cutlet.
- Bake the assembled chicken stacks in the oven for 6-8 minutes or until fully cooked through with nice bubbly cheese. Serve the remaining sauce on the side. Enjoy!
Notes
- Use 6 to 8 chicken cutlets totaling about 1 1/2 pounds to serve 4 people comfortably.
- Thinly sliced prosciutto works well for easy layering on the cutlets.
- Extra sauce can be served alongside with pasta or crusty bread to enjoy the flavors fully.
- Store leftovers in the refrigerator and reheat in the oven or microwave within 3 days for best texture.
- If using chicken breasts, fillet and pound them evenly before seasoning and breading for consistent cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 25.4g | 8% |
| Protein | 45.6g | 91% |
| Fat | 32.7g | 50% |
| Saturated Fat | 11.8g | 59% |
| Cholesterol | 153mg | 51% |
| Sodium | 255mg | 11% |
| Fiber | 5.4g | 22% |
| Sugar | 10.2g | 20% |
| Calcium | 174mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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