Chicken Valdostana
Chicken Valdostana is an Italian dish featuring tender chicken breasts topped with savory prosciutto and melted Fontina cheese, all nestled in a rich white wine and mushroom sauce.
Servings: 4
Calories: 569kcal
Equipment
Ingredients
- 4 chicken breasts boneless skinless
- salt and pepper to taste
- ½ cup all-purpose flour plus 1 tablespoon for thickening
- 4 tablespoons unsalted butter divided
- 2 tablespoons olive oil
- 8 ounces mushrooms such as cremini or white, sliced
- 4 slices prosciutto
- 1 cup Fontina cheese shredded
- 1 cup white wine
- 1 cup chicken broth low sodium or no sodium added
- 1 teaspoon fresh thyme leaves optional
- fresh parsley chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper on both sides. Lightly dredge each chicken breast in all-purpose flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts to the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms. Sauté for about 5-7 minutes, or until the mushrooms are browned and tender. Remove the mushrooms from the skillet and set aside with the chicken.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle 1 tablespoon of flour over the melted butter and whisk continuously for about 1-2 minutes, until the flour is lightly browned and forms a roux. Gradually whisk in 1 cup of white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
- Stir in 1 cup of chicken broth and bring to a simmer. Let the sauce cook for about 5 minutes, or until it thickens to your desired consistency. If using, stir in fresh thyme leaves. Stir in the fresh thyme leaves.
- Return the cooked chicken breasts to the skillet, spooning some of the thickened sauce over them. Top the chicken breasts with cooked mushrooms and place a slice of prosciutto on each, followed by about ¼ cup of shredded Fontina cheese.
- Preheat your oven's broiler. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve the Chicken Valdostana hot, drizzled with the white wine sauce and garnished with chopped fresh parsley.
Video
Notes
- Pounding Chicken: If your chicken breasts are thick, consider pounding them to an even thickness or slicing them in half horizontally for more uniform cooking.
- Prosciutto Crispiness: For a crispier prosciutto, you can briefly fry the slices before placing them on the chicken. Keep in mind they will crisp up under the broiler.
- Vegetarian Option: Substitute chicken with thick slices of eggplant or portobello mushrooms for a vegetarian twist.
- Wine Selection: Choose a dry white wine like Pinot Grigio or Sauvignon Blanc that you enjoy drinking—the flavor will concentrate in the sauce.
Nutrition
Serving: 1serving | Calories: 569kcal | Carbohydrates: 15g | Protein: 36g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 146mg | Sodium: 471mg | Potassium: 572mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 712IU | Vitamin C: 2mg | Calcium: 203mg | Iron: 2mg
