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!

Chicken Valdostana in grey plate on blue board.

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.

  1. Ingredients shown: block of fontina cheese, thin slices of prosciutto, and 2 large oyster mushrooms.  Preheat oven to 375f.
  2. Grate enough fontina (approximately 3/4 cup) to lightly cover each piece of chicken or use pre-sliced fontina cheese.
Chicken Valdostana recipe process shot collage group number one.
  1. Remove dirt from mushrooms with a paper towel and slice into 1/2″ strips like shown.
  2. Prepare the chicken by arranging the cutlets on a plate and filling another plate with a cup of flour for dredging.
  3. 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.
  4. 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.
Chicken Valdostana recipe process shot collage group number two.
  1. In the same pan saute the oyster mushrooms over medium-high heat.
  2. When brown and cooked through (approximately 5-7 minutes) remove the mushrooms and set aside.
  3. To the same pan add the 3/4 cup white wine and 3/4 cup low sodium chicken stock. Turn heat to high.
  4. 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.
Recipe process shot collage group number three.
  1. Turn heat off and place the chicken in the pan.
  2. 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.
Cutlets in pan with melted fontina cheese.

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.

45 degree angle picture of chicken valdostana and broccoli rabe in grey plate on blue table.

More recipes you’ll love

If you love chicken, I think you’ll enjoy these other recipes that also called for thinly sliced cutlets.

If you’ve enjoyed this Chicken Valdostana Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

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Chicken Valdostana

5 from 19 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4
Chicken Valdostana is a delicious dish made with pan seared chicken, prosciutto and fontina cheese in a white wine sauce.


  • 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


  • 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!


  • Fontina cheese, prosciutto and chicken stock contain salt.  Adjust extra salt accordingly.
  • Mozzarella or soft provolone can be substituted for the fontina.  


Calories: 581kcal | Carbohydrates: 29.7g | Protein: 43.2g | Fat: 37.7g | Saturated Fat: 15.3g | Cholesterol: 162mg | Sodium: 529mg | Potassium: 475mg | Fiber: 0.5g | Sugar: 1.2g | Calcium: 138mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 19 votes (3 ratings without comment)

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  1. Carole says:

    5 stars
    Love your recipes Thank you

    1. David Canale says:

      5 stars
      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

      1. Tara says:

        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.

  2. Chris Powell says:

    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?

    1. Tara says:

      Hi Chris, this would be great with white button mushrooms for sure!

  3. Adam Alimonti says:

    5 stars
    I loved wife doesn’t like Prosciutto (imagine that) so I’ll make with just ham next time.

  4. Lisa says:

    So delicious! I used provolone because that’s what I had. Have made this a few times and my family loves it’

  5. Madeline Franklin says:

    5 stars
    Fantastic! Have made this twice. My family loves it!!

  6. Susan Zubert says:

    5 stars
    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

    1. Tara says:

      Hi Susan, we’re so happy you and your family enjoyed this one and really appreciate your comment!

  7. Lisa Jordan says:

    I mean chicken!!! Dam phone

  8. Lisa Jordan says:

    5 stars
    Looks good except I just pour cockerel in saute pan arrange meat and cheese on top lid on let it melt; no oven!

  9. Dave canale. says:

    5 stars
    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

    1. Tara says:

      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.

  10. Lisa S says:

    5 stars
    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

    1. Jim says:

      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!