Chicken Scaloppine with Sage and Fontina Cheese Giada
Elevate your weeknight dinner with this Chicken Scaloppine with Sage and Fontina Cheese recipe inspired by Giada! Tender, pan-seared chicken fillets are topped with fragrant sage leaves and melty Fontina cheese, then simmered in a luxurious white wine, chicken stock, and lemon sauce that’s bursting with flavor. This elegant yet approachable dish combines the earthy aroma of fresh sage with the creamy richness of Fontina, balanced by the bright acidity of freshly squeezed lemon. Ready in just 35 minutes, it’s the perfect option for entertaining or treating your family to a restaurant-quality meal at home. Serve over pasta, mashed potatoes, or steamed vegetables to soak up every drop of the luscious sauce. Perfect for fans of Italian-inspired recipes, this easy chicken scaloppine dinner is destined to impress!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 cup All-purpose flour
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 pieces Fresh sage leaves
- 1 cup Fontina cheese, grated
- 0.5 cup Dry white wine
- 0.5 cup Chicken stock
- 0.5 piece Lemon, juiced
Instructions
Slice each chicken breast horizontally to create thin fillets, about 1/4 inch thick. If needed, place a fillet between two sheets of plastic wrap and gently pound it with a meat mallet to ensure even thickness.
On a large plate, mix the flour, kosher salt, and freshly ground black pepper. Dredge each chicken fillet in the seasoned flour, shaking off any excess.
In a large skillet, heat the olive oil over medium heat. Add the butter and let it melt. Once the butter is frothy, add the floured chicken fillets in batches. Cook for 2-3 minutes on each side until golden brown and cooked through. Remove the chicken to a plate and tent with foil to keep warm.
Wipe the skillet clean, leaving any browned bits. Lay 2 sage leaves on each chicken fillet and top with a generous amount of grated Fontina cheese.
Pour the white wine into the skillet and bring to a simmer. Cook for 1-2 minutes to reduce slightly, scraping up any browned bits.
Add the chicken stock and bring the mixture to a gentle boil. Reduce the heat to medium and let the sauce simmer for an additional 3-4 minutes to thicken slightly.
Stir in the lemon juice and season the sauce with additional salt and pepper to taste.
Return the chicken fillets to the skillet, cover, and let the cheese melt over the chicken for 2-3 minutes.
Serve each piece of chicken with a generous spoonful of the sauce. Pair with mashed potatoes, pasta, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.5 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 911 mg | 70% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
