Chicken Valdostana (Pollo alla Valdostana) is a delicious Italian recipe, made with thinly sliced pan-seared chicken cutlets, prosciutto, and fontina cheese in an easy white wine sauce with mushrooms. It’s impressive enough for dinner guests, but simple enough for weeknights!
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Every time I make Chicken Valdostana I wonder why I don’t make it more often!
It’s easier to make than it looks and really celebrates the flavors of fontina and prosciutto.
This dish is great alongside garlicky greens like sauteed broccoli rabe or sauteed spinach and plenty of crusty bread!
How to make it
Each number corresponds to the numbered written steps below.
- Ingredients shown: block of fontina cheese, thin slices of prosciutto, and 2 large oyster mushrooms. Preheat oven to 375f.
- Grate enough fontina (approximately 3/4 cup) to lightly cover each piece of chicken or use pre-sliced fontina cheese.
- Remove dirt from mushrooms with a paper towel and slice into 1/2″ strips like shown.
- Prepare the chicken by arranging the cutlets on a plate and filling another plate with a cup of flour for dredging.
- Pat the cutlets dry with a paper towel and lightly season both sides with a touch of salt and pepper. Dredge the cutlets in flour and shake off excess. Just light flouring is all that’s needed. The flour helps absorb the moisture and allows the chicken to sear better.
- Make sure to use an oven-safe pan and if required pan sear the cutlets in batches. In a pan on medium heat add 1-2 Tbsp of butter and 1 Tbsp of olive oil. After the pan is hot, add the flour dredged cutlets and sear for 2 minutes per side. Use another bit of butter and oil for the second batch. Set aside all the seared chicken on a plate.
- In the same pan saute the oyster mushrooms over medium-high heat.
- When brown and cooked through (approximately 5-7 minutes) remove the mushrooms and set aside.
- To the same pan add the 3/4 cup white wine and 3/4 cup low sodium chicken stock. Turn heat to high.
- Scrape the bottom of the pan with a wooden spoon to dislodge all the flavor bits. Let the sauce cook for 5 minutes to reduce by half. Don’t worry, the sauce does not have to be reduced exactly by half. Add in 1 more Tbsp of butter and mix to incorporate.
- Turn heat off and place the chicken in the pan.
- Add one slice of prosciutto on top of each cutlet. Layer the mushrooms on top of the prosciutto and finally top with the fontina cheese. Spoon a touch of the sauce on to each cutlet and bake in the oven. After 5-7 minutes the pollo alla valdostana will be fully cooked. The prosciutto and mushrooms will be covered by the bubbly cheese. Spoon some of the pan sauce over the top and serve.
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Top tips
- The chicken. Be sure to heat the pan adequately before searing the chicken in order to get a good sear on it. Drying the chicken well before dredging will also help.
- Use homemade stock. Homemade chicken stock not only gives you total control over sodium levels in your Chicken Valdostana, but it greatly improves the flavor of the dish!
- Scaling the recipe. If you’re making a lot of chicken, use a sheet pan for finishing instead. Sear the cutlets and arrange them on a lightly oiled sheet pan and stack with the prosciutto, mushrooms, and cheese. Top each cutlet with the sauce and bake for the same mount of time. Any extra sauce can be kept warm and spooned over the top after baking.
More recipes you’ll love
If you love chicken, I think you’ll enjoy these other recipes that also called for thinly sliced cutlets.
- Chicken saltimbocca – Chicken layered with prosciutto and sage in a tasty white wine sauce.
- Chicken marsala – Pan-seared chicken with mushrooms in a delicious sauce.
- Chicken francese – Egg-battered cutlets in a tangy butter sauce.
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Chicken Valdostana
Ingredients
- 4 large chicken cutlets thin sliced
- 1 cup flour
- 4 tablespoon unsalted butter
- 3 tablespoon olive oil
- 2 large oyster mushrooms stems removed and sliced
- 3/4 cup fontina cheese
- 4 slices prosciutto
- 3/4 cup dry white wine
- 3/4 cup low sodium chicken stock
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
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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
- Fontina cheese, prosciutto and chicken stock contain salt. Adjust extra salt accordingly.
- Mozzarella or soft provolone can be substituted for the fontina.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love your recipes Thank you
Hello Jim and Tara. I’m back again with another comment lol if I wanted to substitute marsala wine do you think it would make a big difference? Also someone was asking me what if we wanted to put some breading on the chicken do you think that would be a big deal breaker. Thanks guys
Hi David, you can use Marsala wine but it will change the flavor a bit, but not in a bad way. As far as breading, you can bread the cutlets if you really want to but we don’t think it’s necessary – the flour is enough.
I will definitely be making this. Your recipes are amazing! However, would it make a lot of difference if I used plain old sliced button mushrooms?
Hi Chris, this would be great with white button mushrooms for sure!
I loved it..my wife doesn’t like Prosciutto (imagine that) so I’ll make with just ham next time.
So delicious! I used provolone because that’s what I had. Have made this a few times and my family loves it’
Fantastic! Have made this twice. My family loves it!!
I made this delicious chicken dish with a few changes. After I cooked the chicken I sautéed the mushrooms. But instead of removing the mushrooms I added the wine and chicken broth. I used a baking dish for the chicken, poured the mushroom sauce over it. After that I added the prosciutto, added some roasted red peppers and topped with the cheese. My husband and son (he’s a chef) really enjoyed it. I think next time I may even throw in some artichoke hearts.
This recipe is definitely a keeper.
Thanks Jim
Hi Susan, we’re so happy you and your family enjoyed this one and really appreciate your comment!
I mean chicken!!! Dam phone
Looks good except I just pour cockerel in saute pan arrange meat and cheese on top lid on let it melt; no oven!
Hello Jim. Fantastic recipe as all of them are. Really appreciate you making these available to the average cook. I too am on Long Island, I would watch my Italian mother make all the recipes but when I was young I had a little interest over the five minute mark wish I had stayed and watched longer. In any event love you love your family I love the New York centricity. One question on the chicken Vol. Can you make this ahead of time? Thanks
Hi Dave, thanks for the comment and it’s great to hear you’re enjoying the recipes! Yes, you can make this ahead of time and then reheat in the oven when it’s time to serve.
Absolutely amazing huge hit with the family. Definitely making this again. Every recipe I’ve tried from you so far has been a hit. Thank u
Hi Lisa, I’m so glad to hear this one was a hit as well as the others you’ve tried. Thank you for the great comment and rating!
Delicious!!, I had to use shiitake mushrooms as a substitute. This dish is a winner, Thank You, love your site
Hi Cathy, thanks for the comment and so happy you’re enjoying the recipes!
JIm,
Do you use Fontina Val D’Aosta ? Besides that one and a younger Fontal also from Italy, all others I find are domestic Fontina. What do you advise? Thank you.
Hi Den, I use either Danish or Italian fontina depending on which one is available. I don’t recall seeing domestic in the store. Use whichever you have access to.
Delicious recipe! I didn’t have oyster mushrooms, but I made it with a mix of fresh shiitake and small cremini, sliced thin. They worked well.
Many of your dishes are similar to what I ate growing up in an Italian-American home. Your instructions are clear and the results are always delicious! Thank you for sharing your recipes.
Hi Phyllis, I’m so happy you enjoyed the valdostana and really appreciate the comment! Thank you!
like your recipes and use them regularly. but WHY are you bending over all the time now.?
In my older videos, I had to bend down due to my camera setup. In my more recent videos (at least the past year to year and a half) I have a different setup and don’t need to bend anymore. If you’re seeing bending, you’re watching an older video. I am assuming you’re watching the chicken valdostana video since that’s the post you’re commenting on – that video was released on 1/1/2021 and is nearly two years old.
I knew from reading the ingredients, then watching your video that this was going to be a delicious recipe. We just finished dinner and this was a big hit.
Served mine with roasted Yukon potatoes and yellow grape tomatoes, and steamed broccoli florets. Squisito! Thanks again, Chef Jim, for another easy, tasty recipe the whole family enjoyed.
Hi Anne, I’m so happy to hear you enjoyed the Valdostana. It’s definitely one of our favorites. Thank you for the comment!
I made this after eating at a restaurant the week before. I can’t say I was disappointed. It tastes the exact same and just as delicious as the restaurants.
Hi Vanessa, thanks for the comment and I’m so happy you enjoyed the recipe!
Thank so much, we were so bored of chicken til we found you!
Hi Dawn, haha thank you! I’m happy I was able to help with the chicken recipes!
Ive tried several of your recipes and they always turn out fantastic ,this one is no exception. Thanks for making me look like I know what to do in the kitchen
Hi DJ. Glad this one was another hit. I appreciate the support!
I was going to make this this week. I can’t figure out where all of the carbs come from. Can you explain please? Thanks.
Hi SK. I just reran the nutrition info. It turns out the carbs were way too high. Now they are only 8.8 grams per serving. Hope that helps.
I too saw the carb was way to high. Glad you reran the recipe. Being on the keto diet iwasnt going to make this . But i will know. In your future videos. Why not mention that particular recipe is Keto friendly
A fantastic traditional recipe. Have used it before and am visiting again to remind me what to buy.
Glad you enjoyed it! Thanks for leaving the review!