Chicken Valdostana
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
581 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Valdostana
Description
In this recipe, large thin chicken cutlets are seasoned and coated in flour before being seared briefly to develop a light crust. The pan is then used to sauté sliced oyster mushrooms until browned, adding a rich, meaty flavor. A sauce is created by deglazing the pan with dry white wine and chicken stock, cooking down to concentrate flavors while incorporating browned bits from searing. Butter is stirred in to enrich the sauce further.
The chicken cutlets are layered with slices of prosciutto and grated Fontina cheese, which melts into a creamy topping as the dish finishes cooking. The interplay between the tender chicken, salty prosciutto, and smooth, mild Fontina creates a satisfying combination. The mushrooms contribute an earthy depth, while the wine-based sauce adds acidity and moisture to balance the richness.
This dish can be served as a main course paired with simple sides like steamed vegetables or a light salad. Adjust salt carefully, as the cheese, prosciutto, and stock already contain sodium. Substitutions for the cheese, such as mozzarella or provolone, are possible but will alter the texture and flavor slightly.
Ingredients
- 4 large chicken cutlet thin sliced
- 1 cup flour
- 4 tablespoon butter unsalted
- 3 tablespoon olive oil
- 2 large oyster mushrooms stems removed and sliced
- 3/4 cup fontina cheese
- 4 lices prosciutto
- 3/4 cup white wine dry
- 3/4 cup chicken stock low sodium
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
Instructions
- Grate fontina cheese. Clean and slice oyster mushrooms into 1/2" strips. Preheat oven to 375f and set rack to middle.
- In an oven safe pan heat 1-2 Tbsp butter and 1 Tbsp olive oil (enough to coat pan) on medium heat. Pat dry chicken cutlets and lightly season both sides with salt and pepper. Dredge cutlets in flour and shake off excess. Pan sear the cutlets for 2 minutes per side then remove cutlets and set aside. If required work in batches adding another Tbsp of butter and olive oil to second batch.
- In the same pan saute mushrooms over medium-high heat for 5-7 minutes or until brown. Use a touch more oil and butter if the pan is dry. When mushrooms are finished remove and set aside.
- Turn heat to high and add the 3/4 cup chicken stock and 3/4 cup white wine. Cook for 5 minutes to let the sauce reduce. Scrape the bottom of the pan with a wooden spoon to dislodge all brown bits. Add in 1 Tbsp of butter to the sauce and stir to combine.
- Turn heat off and place the chicken in the pan. Top chicken with 1 slice of prosciutto per cutlet. Next, place the mushrooms on top and finally evenly distribute the fontina cheese. Spoon a touch of the sauce on top of each cutlet and place pan in oven to finish cooking.
- Remove the chicken valdostana when the cheese is bubbly and the chicken is fully cooked through (about 5-7 minutes). Enjoy!
Notes
- Reduce added salt since Fontina cheese, prosciutto, and chicken stock contribute saltiness.
- Fontina cheese can be substituted with mozzarella or soft provolone if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 29.7g | 10% |
| Protein | 43.2g | 86% |
| Fat | 37.7g | 58% |
| Saturated Fat | 15.3g | 77% |
| Cholesterol | 162mg | 54% |
| Sodium | 529mg | 22% |
| Potassium | 475mg | 10% |
| Fiber | 0.5g | 2% |
| Sugar | 1.2g | 2% |
| Calcium | 138mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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