Description
Chicken Valdostana is an indulgent, restaurant-quality dish featuring tender chicken cutlets topped with savory prosciutto, melted fontina cheese, and a rich white wine sauce. This Northern Italian favorite is perfect for a cozy dinner or an elegant meal to impress guests—ready in just 30 minutes!
Ingredients
Units
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts (halved and pounded to 1/2-inch thickness)
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 slices prosciutto
- 4 slices fontina cheese (or mozzarella/Gruyère)
For the White Wine Sauce:
- 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1/2 cup chicken broth
- 1 tbsp unsalted butter
Instructions
- Prepare the Chicken
- Place the chicken breasts between two sheets of plastic wrap and pound them to ½ inch thick. Season lightly with salt and black pepper.
- 2. Sear the Chicken
- Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Sear the chicken for 3 minutes per side until golden brown. Remove and set aside.
- 3. Layer the Prosciutto and Cheese
- Place a slice of prosciutto on each chicken breast, followed by a slice of fontina cheese.
- 4. Make the White Wine Sauce
- In the same skillet, pour in the white wine and let it reduce by half (2-3 minutes). Stir in the chicken broth and let it simmer for another 2 minutes. Add 1 tbsp butter and stir until melted.
- 5. Finish Cooking
- Return the chicken to the skillet, cover, and let it cook over low heat for 5 minutes until the cheese melts. Alternatively, transfer the skillet to a 375°F oven for 5 minutes for an even melt.
Notes
- Use Thin Cutlets for even cooking and tender texture.
- Go Easy on the Salt since prosciutto and cheese add saltiness.
- Enhance the Flavor by letting the wine reduce before adding the broth.
Nutrition
- Calories: ~450
- Sodium: ~800mg
- Fat: ~28g
- Carbohydrates: ~3g
- Protein: ~42g