Meat

Chicken alla Sorrentina

Sometimes it amazes me how something so simple, can be so perfect. Like these Chicken Strips alla Sorrentina.

Simple chicken dredged in flour, browned and cooked in a creamy tomato sauce. Add some mozzarella cheese and fresh basil leaves and dull and boring chicken breast transforms into such that melts in the mouth.

Chicken alla Sorrentina is a spectacular makeover of the famous Gnocchi alla Sorrentina.

With only 4 main ingredients it’s nothing short of epic.

Originated in Sorrento, Campania region it’s one of the Italian classics that is perfect for any occasion, any season.

Make this for your kids, family or for a comfy friends gathering.

Even if you have someone with gluten intolerance. Simply substitute rice flour for regular flour.

Make Chicken alla Sorrentina in advance AND reheat in the oven with a generous sprinkle of Parmesan cheese before serving.

Ready in less than 30 minutes!

This is a simple luxury you’ll totally fall in love with after the first bite.

Chicken alla Sorrentina - Ingredients

Serves: 4

Ingredients:

25 oz chicken breast

2 fresh Mozzarella balls, cut in cubes

2 cups/ 15 oz tomato sauce

1 shallot/ onion, chopped

4-5 tbsp flour

Extra virgin olive oil

Handful fresh basil leaves

3 tbsp Parmesan cheese, grated

Salt, pepper to taste

Preparation:

Step 1: Place a large skillet pan over a medium heat. Pour some olive oil and add finely chopped shallot.

Chicken alla Sorrentina - Step1

Stir for a minutes or two until it becomes translucent. That means shallot/onion is cooked to the point when its sharp, raw flavor is gone.

Add tomato sauce. Stir well. Let simmer for 5-15 minutes depending on the thickness of your tomato sauce. If the sauce is too thick you might want to add ½ of water and let it cook that way. Final result should be a creamy tomato sauce, not too runny and not to thick.

In the meantime, prepare the chicken.

Step 2: Cut chicken breast in halves horizontally. Cut each piece lengthwise into strips about ½ inch thick. Cut long strips into 2-2 ½ inch smaller strips.

Chicken alla Sorrentina - Step2

NOTE: Instead of chicken breast you can also use store-bought chicken cutlets of a medium thick cut and simply cut them in strips.

Place chicken strips in the bowl. Dust with all purpose flour.

For gluten-free version just use rice flour instead.

Mix well, making sure all chicken strips are well dredged with flour.

In a large skillet pan heat olive oil and once it’s hot enough (but not burning!) add the strips removing the excess flour. Once nice and brown on one side turn them with a spatula to get an even golden color on each side.

If chicken strips don’t fit into one skillet to brown them all together divide them into two parts.

Step 3: Once chicken is all browned, add cooked tomato sauce. Stir well.

Chicken alla Sorrentina - Step3

Top with fresh Mozzarella cut in cubes and tear a few basil leaves. Turn the heat an low and let it simmer for a mere minute or two until all flavors are well combined.

Turn the heat off, sprinkle with freshly grated Parmesan cheese. Garnish with basil leaves.

Chicken Strip alla Sorrentina (with Tomato Sauce, Mozzarella and Fresh Basil)

PRO TIP: Dunk a piece of bread in the sauce left on your plate. It’s the cream of the crop! Italians call it “scarpetta” which means a little shoe.

Chicken alla Sorrentina

Chicken alla Sorrentina is a spectacular makeover of the famous Gnocchi alla Sorrentina. With only 4 main ingredients it’s nothing short of epic.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 4

Ingredients

  • 25 oz chicken breast
  • 2 fresh Mozzarella balls (cut in cubes)
  • 2 cups / 15 oz tomato sauce
  • 1 shallot/ onion (chopped)
  • 4-5 tbsp flour
  • Extra virgin olive oil
  • Handful fresh basil leaves
  • 4 tbsp Parmesan cheese grated
  • Salt pepper to taste

Instructions

  • Place a large skillet pan over a medium heat. Pour some olive oil and add finely chopped shallot.
  • Stir for a minutes or two until it becomes translucent. That means shallot/onion is cooked to the point when its sharp, raw flavor is gone.
  • Add tomato sauce. Stir well. Let simmer for 5-15 minutes depending on the thickness of your tomato sauce. If the sauce is too thick you might want to add ½ of water and let it cook that way. Final result should be a creamy tomato sauce, not too runny and not to thick.
  • In the meantime, prepare the chicken.
  • Cut chicken breast in halves horizontally. Cut each piece lengthwise into strips about ½ inch thick. Cut long strips into 2-2 ½ inch smaller strips.
  • Place chicken strips in the bowl. Dust with all purpose flour. For gluten-free version just use rice flour instead. Mix well, making sure all chicken strips are well dredged with flour.
  • In a large skillet pan heat olive oil and once it’s hot enough (but not burning!) add the strips removing the excess flour. Once nice and brown on one side turn them with a spatula to get an even golden color on each side.
  • Once chicken is all browned, add cooked tomato sauce. Stir well.
  • Top with fresh Mozzarella cut in cubes and tear a few basil leaves. Turn the heat an low and let it simmer for a mere minute or two until all flavors are well combined.
  • Turn the heat off, sprinkle with freshly grated Parmesan cheese. Garnish with basil leaves.

Notes

NOTE: Instead of chicken breast you can also use store-bought chicken cutlets of a medium thick cut and simply cut them in strips.

Italian Chicken Alla SorrentinaCuriosity: Italian name for Chicken alla Sorrentina is  Straccetti di Pollo alla Sorrentina.

Buon Appetito!


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6 Comments

    1. Exactly! Eeasy peasy with a whole lot of YUM.
      Good to hear from you Chuck, thanks for stopping by 🙂
      Would love to know how You like the result.

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