Chicken Sorrentino

Pound chicken breasts to about ½ inch thickness. Season to taste. Dredge the chicken in the flour and shake off the excess.

In a skillet, heat 4 tablespoons of the butter and the olive oil. When butter has melted, add chicken and lightly brown it for few minutes per side. Transfer to a plate.

Season eggplant slices and brown them in the same skillet for about 3 minutes per side. Transfer to a plate lined with paper towels to drain.

Preheat oven to 400°F. Clean the skillet and heat the remaining butter in it. Add wine, bring to a boil, and cook until half of the wine evaporates.

Pour the wine into a 9×13 baking dish. Place the chicken breasts and top them with the eggplant slices and prosciutto. Spoon about 2 tablespoons of the marinara sauce on top of each breast. Spoon the remaining sauce in the spaces between the chicken breasts. Put the mozzarella slices on top and sprinkle with the Parmesan. Bake for 12–15 minutes, until the cheese has melted.