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Chicken Valdostana in grey plate on blue table.
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5 from 19 votes

Chicken Valdostana

Chicken Valdostana is a delicious dish made with pan seared chicken, prosciutto and fontina cheese in a white wine sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4


  • 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