|Published:||Aug 03, 2011 3:40 PM EDT|
|Updated:||Aug 03, 2011 2:39 PM EDT|
It's Wednesday and that means it's time to fire up the WINK kitchen on TV6.
Here today showing us how to make Chicken Sorrentino is Eric from Carrabba’s
8 oz chicken breast (cut in half and pounded thin)
Sauteed Eggplant (Peeled, sliced into ½” thick circles)
2 slices of Prosciutto (thinly sliced, cut to fit chicken breast)
2 tsp yellow onion (finely chopped)
½ cup dry marsala wine
½ stick unsalted butter
½ Roma tomato (diced ¼”)
¼ cup vegetable oil
½ oz clarified butter
Italian parsley (finely chopped)
1. Saute eggplant in vegetable oil until golden brown. Remove from oil and set aside.
2. Lightly season chicken with salt and black pepper. Heat clarified butter over medium high heat in
a sauté pan. Once the butter is hot, lightly dredge the chicken in flour and add to sauté pan.
3. Cook chicken for 2 minutes or until browned and then flip over. When chicken is finished remove
from the pan. In the same sauté pan add the Marsala wine, prosciutto, onion, a pinch of salt and
black pepper, and allow the wine to reduce by 85%. The wine should be almost all evaporated
and reduced to a thick syrup.
4. Allow the pan to cool for a minute. Cut the butter into small cubes (about 6). Return the pan to
low heat and, using a wire whip, fold the butter into the reduced wine one cube at a time. Stir
constantly as you add the butter. Do not allow the sauce to get too hot or it will separate. Once
all the butter is folded in, add chopped parsley and diced tomatoes and toss.
5. Place the sautéed chicken breasts on a sheet pan and top it with the prosciutto slices then the
sautéed eggplant and lay the fontina cheese on top. Place into broiler or cheese melter until
the cheese is lightly browned. Once the cheese has browned place on the plate and spoon the
sauce over the chicken. Serve with your favorite side of pasta or vegetables.