Chicken Valdostana is a delicious Italian recipe consisting of pan-seared chicken, layered prosciutto, Fontina cheese, and mushrooms all in a tangy white wine sauce. There aren’t too many ingredients in this Italian chicken recipe and if you can’t find Fontina cheese, feel free to substitute mozzarella or soft provolone. I hope you enjoy this Chicken Valdostana recipe!
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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
INSTRUCTIONS
1. Grate fontina cheese. Clean and slice oyster mushrooms into 1/2″ strips. Preheat oven to 375f and set the rack to middle.
2. In an oven safe pan heat 1-2 Tbsp butter and 1 Tbsp olive oil (enough to coat the 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. 3. 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 the second batch.
3. 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.
4. Turn the 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.
5. Turn the 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.
6. 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.
SERVE THIS WITH:
Garlic Sauteed Broccoli Rabe
Garlic and Oil Broccoli
Sauteed Escarole
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