Chicken Valdostana
Chicken Valdostana combines pan-seared chicken cutlets, prosciutto, and fontina cheese in a simple white wine sauce with mushrooms. It's easy enough for weeknights but impressive enough for dinner guests.
Servings: 4
Ingredients
- 4 large chicken cutlets about 1 1/2 pounds
- salt and pepper to taste
- 1/2 cup all-purpose flour for dredging only
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 pound cremini mushrooms sliced
- 3/4 cup dry white wine
- 3/4 cup low-sodium chicken stock
- 4 slices prosciutto or enough to cover each cutlet
- 1 cup shredded fontina cheese
- 2 tablespoons cold unsalted butter cubed
- 2 tablespoons minced flat-leaf Italian parsley
Instructions
- Pat the chicken cutlets dry and lightly season both sides with salt and pepper. Dredge the cutlets in flour and shake off excess. Place the cutlets on a parchment paper lined baking sheet.
- Heat a large oven safe pan to medium with the olive oil. Once shimmering, add the chicken to the pan along with 2 tablespoons of butter. Sear for 3 minutes per side, or until almost cooked through, then remove the chicken to a plate and tent with foil to keep warm. Work in batches, if needed, to not overcrowd the pan.
- In the same pan saute the mushrooms over medium-high heat for 5-7 minutes or until brown. Once they release their water and start to brown, season with salt and pepper. Remove the mushrooms to a plate.
- Using the same pan, turn heat to high and add the chicken stock and white wine. Scrape the bottom of the pan with a wooden spoon to dislodge any brown bits. Once the sauce reduces by half remove the pan from the heat.
- Turn the broiler on and set the rack to the second highest level.
- Add the chicken to the pan and top each piece 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. Place the pan into the oven to broil.
- Once the cheese melts and begins to lightly brown, remove from the oven. Transfer the cooked chicken onto a platter. Whisk the cold butter into the pan sauce, one cube at a time then pour it on top of the chicken and around the platter. Enjoy!
Video
Notes
- Chicken. 4 large chicken cutlets or 6-8 smaller cutlets can be used.
- Prosciutto. Use at least 1 slice of thin prosciutto per chicken cutlet to mostly cover the chicken. The prosciutto pieces can be cut to layer on smaller pieces of chicken.
- Cheese. Italian Fontina cheese is recommended, but Danish will work well too. If you can't find Fontina, sub mozzarella, provolone or gruyere.
- Leftovers. Chicken Valdostana can be saved in the fridge for up to 3 days.
Nutrition
Calories: 558kcal | Carbohydrates: 11.5g | Protein: 48.2g | Fat: 33.2g | Saturated Fat: 12.5g | Cholesterol: 170mg | Sodium: 516mg | Fiber: 0.5g | Sugar: 0.7g | Calcium: 143mg | Iron: 2mg
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