Description
Chicken Valdostana brings rustic Alpine comfort straight to your dinner table with melted fontina cheese and tender chicken. Succulent chicken breasts get wrapped in prosciutto and baked until golden, delivering a delicious taste of Northern Italy’s rich culinary traditions.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 4 slices prosciutto
- 4 slices fontina cheese
Coating and Seasoning:
- 1 cup all-purpose flour
- Salt
- Pepper
Cooking and Finishing Ingredients:
- 2 tablespoons butter
- ½ cup dry white wine
- ½ cup chicken broth
- Fresh parsley
Instructions
- Cut 4 boneless, skinless chicken breasts horizontally to achieve ½-inch thickness. Thoroughly season both surfaces with salt and pepper.
- Spread 1 cup all-purpose flour on a plate. Gently coat each chicken cutlet, carefully removing excess flour.
- Melt 2 tbsp butter in a large skillet over medium heat. Carefully place chicken cutlets into the pan, cooking for exactly 4-5 minutes per side until achieving a golden-brown exterior.
- Transfer chicken to a clean surface. Layer one slice of prosciutto and one slice of fontina cheese atop each chicken cutlet.
- Without cleaning the skillet, pour ½ cup dry white wine to deglaze. Use a wooden spoon to scrape accumulated browned bits from the pan’s bottom.
- Reduce wine volume by half, then introduce ½ cup chicken broth. Allow sauce to simmer for precisely 3-4 minutes until slightly thickened.
- Return chicken pieces to the skillet, ensuring prosciutto and cheese sides face upward. Spoon sauce generously over each cutlet.
- Cover skillet and let chicken simmer for 5 minutes, which allows cheese to melt completely and sauce to reach optimal consistency.
- Transfer chicken to serving plates. Drizzle remaining pan sauce over each piece and scatter fresh parsley on top for a vibrant garnish.
Notes
- Use a sharp knife to slice chicken horizontally, ensuring even thickness for consistent cooking.
- Pat chicken dry before seasoning to help flour adhere and create a better golden-brown crust.
- Choose high-quality fontina or mozzarella for the best melting and flavor profile.
- For a gluten-free version, swap wheat flour with cornstarch or almond flour to maintain the crispy exterior.
- Prep Time: 10 minutes
- Cook Time: 17-19 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg