Chicken Valdostana
Chicken Valdostana is a classic Northern Italian dish featuring tender chicken cutlets layered with prosciutto, Fontina cheese, and sautéed mushrooms, all finished in a savory wine sauce. Elegant yet easy, it’s perfect for both weeknight dinners and special occasions.
Equipment
- large skillet
- tongs
- cutting board
- knife
- whisk
Ingredients
- 4 boneless skinless chicken cutlets
- 4 slices prosciutto
- 1 cup Fontina cheese, shredded
- 2 cups mushrooms, sliced
- 0.5 cup dry white wine (or chicken broth)
- 0.5 cup chicken stock
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp flour (for dredging)
- salt and pepper, to taste
- chopped parsley (optional)
Instructions
- Pat chicken dry, season with salt and pepper, and lightly dredge in flour, shaking off excess.
- Heat olive oil and butter in a skillet and sear chicken 3–4 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté mushrooms until soft and golden, about 5 minutes, then remove.
- Deglaze the pan with wine or broth, scraping up browned bits, then add chicken stock and simmer until slightly reduced.
- Whisk in a bit of butter for a smooth, velvety sauce.
- Return chicken to skillet, top each piece with prosciutto, mushrooms, and shredded Fontina cheese.
- Place skillet under broiler for 2–3 minutes until cheese melts and bubbles.
- Spoon sauce over chicken, garnish with parsley if desired, and serve immediately.
Notes
Pound chicken evenly for quick, uniform cooking. Use high-quality prosciutto and Fontina for authentic flavor. Substitute wine with chicken broth if needed. Broil briefly to melt cheese without overcooking the chicken.
Nutrition
Calories: 410kcalCarbohydrates: 6gProtein: 35gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 110mgSodium: 700mgPotassium: 520mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 4mgCalcium: 200mgIron: 1.8mg
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