Chicken Valdostana
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This Chicken Valdostana brings a taste of Northern Italy straight to your kitchen. Picture tender chicken topped with savory prosciutto and melted Fontina cheese, all nestled in a luscious white wine sauce.
There’s nothing quite like turning everyday ingredients into a dish that feels like a special occasion. Imagine the sizzle of chicken in the pan, the aroma of mushrooms sautéing, and that satisfying moment when the Fontina cheese melts just right. I promise, once you take that first bite of Chicken Valdostana, you’ll know it was worth every step.
Before You Start
- Choose the Right Chicken Breasts: Opt for similar-sized, boneless, skinless chicken breasts so they cook evenly. If they’re particularly thick, you might want to pound them slightly for uniform thickness.
- Prep All Ingredients: Having everything sliced, measured, and ready to go makes the cooking process smoother and so much more fun.
- Quality Ingredients Matter: Since this dish relies on simple ingredients, using high-quality prosciutto and Fontina cheese will improve this dish significantly.
- Deglaze the Pan Properly: When adding the white wine, scrape up all those delicious browned bits from the bottom of the pan—they add incredible flavor to the sauce.
- Use an Oven-Safe Skillet: This recipe transitions from stovetop to broiler, so make sure your skillet can handle the heat.
Ingredients You’ll Need
- Chicken Breasts: You’ll need boneless and skinless for quick cooking. You can substitute with chicken thighs, but adjust the cooking time accordingly.
- All-Purpose Flour: Used to lightly coat the chicken, helping it achieve a golden crust. Also acts as a thickener for the sauce.
- Olive Oil: Combines with butter for sautéing, preventing the butter from burning.
- Mushrooms: I like using cremini or white mushrooms for their earthy flavor. Feel free to use your favorite variety.
- Prosciutto: Adds a salty, savory layer. If unavailable, thinly sliced ham can be a substitute.
- Fontina Cheese: Melts beautifully and adds creaminess. Mozzarella or Gruyère can work if Fontina isn’t available.
- White Wine: Forms the base of the sauce, adding acidity and depth. Choose a dry white wine you’d enjoy drinking.
- Chicken Broth: Adds volume to the sauce and complements the chicken flavor. Opt for low sodium to control saltiness.
- Fresh Thyme Leaves (Optional): Adds a subtle herbal note to the sauce. You can substitute with dried thyme or skip it.
- Fresh Parsley: For garnish, adding a pop of color and freshness.
Season the 4 boneless, skinless chicken breasts on both sides with salt and pepper to taste. My breasts were a bit too thick so I sliced them in half horizontally. You can also pound them with a meat mallet, just make sure they’re all the same thickness. Lightly dredge each piece in ½ cup of all-purpose flour, shaking off any excess.
In a large oven-safe skillet, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium-high heat. Add the floured chicken breasts to the skillet. Cook for about 4-5 minutes per side, or until they’re golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
In the same skillet, add 8 ounces of sliced mushrooms. Sauté them for about 5-7 minutes, stirring occasionally, until they’re browned and tender. Remove the mushrooms from the skillet and set aside with the chicken.
In the same skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat. Sprinkle in 1 tablespoon of flour and whisk continuously for 1-2 minutes until it forms a smooth roux that’s lightly browned. Gradually whisk in 1 cup of white wine, scraping up any browned bits from the bottom of the pan—these add incredible flavor to your sauce. Let the wine simmer for 2-3 minutes to reduce slightly. Stir in 1 cup of chicken broth and bring the mixture to a simmer.
Let the sauce cook for about 5 minutes, or until it thickens to your desired consistency. Stir in the 1 teaspoon of fresh thyme leaves for an aromatic touch.
Return the cooked chicken breasts to the skillet, spooning some of the sauce over them. Top each breast with the cooked mushrooms and place a slice of prosciutto on top of each breast, followed by about ¼ cup of shredded Fontina cheese.
Preheat your oven’s broiler. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Carefully remove the skillet from the oven (it’s hot!). Garnish the Chicken Valdostana with chopped fresh parsley and serve.
How To Serve
When I make Chicken Valdostana, I like to serve it with sides that complement its rich flavors. Here are some ideas you might enjoy:
Garlic Mashed Potatoes
Creamy Polenta
Easy Garlic Bread
Roasted Baby Potatoes
Frequently Asked Questions
What if I don’t have white wine?
If you don’t have white wine or prefer not to use alcohol, you can substitute it with an equal amount of chicken broth and add a tablespoon of lemon juice or white wine vinegar for acidity.
How do I store leftovers?
Place any leftovers in an airtight container and refrigerate them for up to 3 days. Reheat gently on the stovetop or in the oven until warmed through.
Can I freeze Chicken Valdostana?
Yes, you can freeze the cooked chicken for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven. Note that the texture of the cheese may change slightly upon reheating.
How can I make this dish gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend suitable for cooking, and ensure your chicken broth is gluten-free.
More Delicious Chicken Recipes
- Chicken Fricassee
- Roasted Red Pepper Skillet Chicken
- Chicken And Potato Skillet
- Chicken Provençal
- Garlic Butter Chicken Bites
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Chicken Valdostana
Video
Ingredients
- 4 chicken breasts (boneless skinless )
- salt and pepper (to taste)
- ½ cup all-purpose flour (plus 1 tablespoon for thickening)
- 4 tablespoons unsalted butter (divided)
- 2 tablespoons olive oil
- 8 ounces mushrooms (such as cremini or white, sliced)
- 4 slices prosciutto
- 1 cup Fontina cheese (shredded)
- 1 cup white wine
- 1 cup chicken broth (low sodium or no sodium added)
- 1 teaspoon fresh thyme leaves (optional)
- fresh parsley (chopped (for garnish))
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Season the chicken breasts with salt and pepper on both sides. Lightly dredge each chicken breast in all-purpose flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts to the skillet and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms. Sauté for about 5-7 minutes, or until the mushrooms are browned and tender. Remove the mushrooms from the skillet and set aside with the chicken.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sprinkle 1 tablespoon of flour over the melted butter and whisk continuously for about 1-2 minutes, until the flour is lightly browned and forms a roux. Gradually whisk in 1 cup of white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
- Stir in 1 cup of chicken broth and bring to a simmer. Let the sauce cook for about 5 minutes, or until it thickens to your desired consistency. If using, stir in fresh thyme leaves. Stir in the fresh thyme leaves.
- Return the cooked chicken breasts to the skillet, spooning some of the thickened sauce over them. Top the chicken breasts with cooked mushrooms and place a slice of prosciutto on each, followed by about ¼ cup of shredded Fontina cheese.
- Preheat your oven's broiler. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Serve the Chicken Valdostana hot, drizzled with the white wine sauce and garnished with chopped fresh parsley.
Equipment
Notes
- Pounding Chicken: If your chicken breasts are thick, consider pounding them to an even thickness or slicing them in half horizontally for more uniform cooking.
- Prosciutto Crispiness: For a crispier prosciutto, you can briefly fry the slices before placing them on the chicken. Keep in mind they will crisp up under the broiler.
- Vegetarian Option: Substitute chicken with thick slices of eggplant or portobello mushrooms for a vegetarian twist.
- Wine Selection: Choose a dry white wine like Pinot Grigio or Sauvignon Blanc that you enjoy drinking—the flavor will concentrate in the sauce.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
