Chicken Valdostana
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5.0
15 reviews
Excellent
Chicken Valdostana
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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.
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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 lices 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.
Equipments used:
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 Information
Show Details
Serving
1serving
Calories
569kcal
(28%)
Carbohydrates
15g
(5%)
Protein
36g
(72%)
Fat
35g
(54%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.5g
Cholesterol
146mg
(49%)
Sodium
471mg
(20%)
Potassium
572mg
(16%)
Fiber
0.5g
(2%)
Sugar
1g
(2%)
Vitamin A
712IU
(14%)
Vitamin C
2mg
(2%)
Calcium
203mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 569kcal | 28% |
| Carbohydrates | 15g | 5% |
| Protein | 36g | 72% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 146mg | 49% |
| Sodium | 471mg | 20% |
| Potassium | 572mg | 12% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 712IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 203mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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