Chicken Sorentino Recipe
Scallopini topped with eggplant and mozzarella in a light white wine and marinara sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Sprinkle sliced eggplant with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Dredge the Chicken
Season the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off excess.
- 3
Cook the Eggplant
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Cook the eggplant slices until golden brown, about 3-4 minutes per side. Remove and set aside.
- 4
Cook the Chicken
In the same skillet, add the remaining olive oil. Cook the chicken breasts for 3-4 minutes per side or until golden brown and cooked through. Remove from skillet.
- 5
Make the Sauce
In the skillet, add minced garlic and sauté for 1 minute. Pour in white wine and scrape up any browned bits. Add marinara sauce and simmer for 5 minutes.
- 6
Assemble the Dish
Return the chicken to the skillet, top each piece with eggplant slices and shredded mozzarella. Cover until the cheese is melted, about 3-4 minutes.
- 7
Serve
Garnish with fresh basil and serve the Chicken Sorentino hot, drizzled with the sauce from the skillet.