Chicken Sorrento

Tyler Kendall, Executive Chef

Antonio’s Bar & Trattoria


2 (4 oz.) Chicken Breast Cutlets
½ cup Flour
1 cup Vegetable Stock
2 tbsp. Butter
2 slices Prosciutto
2 slices Fontina Cheese
8 thin pieces of Sun-Dried Tomatoes
6 Halves of Artichoke Hearts (3 Hearts, Chopped)
1 cup Madeira Wine
1 pinch Kosher Salt
1 pinch Black Pepper
1 pinch Rosemary
1 pinch fresh chopped Parsley


Thoroughly coat Chicken Breast Cutlets in Flour and season with Salt and Black Pepper (shaking off excess), heat oil in sauté pan, add chicken until browned on one side. Flip chicken, then deglaze with Madeira Wine. (Will cause Flame!) Add Vegetable Stock, Sun-Dried Tomatoes, Artichoke Hearts, and fresh Rosemary. Top Chicken with Fontina Cheese and Prosciutto. Finish in oven until prosciutto begins to crisp (and cheese is melted). Using tongs, remove chicken and sautéed vegetables from pan, and plate them. Add flour and butter to the pan sauce to thicken. Pour thickened pan sauce over plated chicken. Garnish with fresh chopped Parsley and Rosemary Sprig.