Chicken Valdostana
Indulge in the rich, savory flavors of Chicken Valdostana, a classic Italian dish that effortlessly combines elegance and comfort. Tender chicken breasts are lightly coated in seasoned flour and pan-seared to a golden perfection, then smothered in a luscious sauce made with dry white wine and chicken broth. Each piece is topped with savory prosciutto and velvety Fontina cheese, which melts beautifully under a gentle simmer. This one-pan recipe is a dream for busy weeknights or special occasions, as it comes together in just 40 minutes and offers restaurant-quality flavor. Serve it with roasted potatoes, garlicky spinach, or buttered pasta for a meal that's bound to impress. Perfect for lovers of Italian cuisine, this Chicken Valdostana will transport your taste buds straight to the heart of Lombardy.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 1 teaspoons Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cups Dry white wine
- 0.5 cups Chicken broth
- 4 slices Prosciutto
- 4 slices Fontina cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound them gently with a meat mallet to an even thickness of about 1/2 inch.
In a shallow dish, mix together the flour, salt, and black pepper. Dredge each chicken breast in the seasoned flour, shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and just cooked through. Remove the chicken and set aside on a plate.
In the same skillet, lower the heat to medium and add the butter. Once melted, pour in the white wine and scrape the bottom of the pan with a wooden spoon to deglaze.
Bring the wine to a simmer and cook for 2-3 minutes to reduce slightly. Stir in the chicken broth and simmer for an additional 3 minutes.
Return the chicken breasts to the skillet, then place one slice of prosciutto and one slice of Fontina cheese on top of each piece of chicken.
Cover the skillet with a lid and cook for 3-5 minutes, or until the cheese is melted and bubbly.
Remove the chicken from the skillet and plate each piece. Spoon some of the sauce from the pan over the top to enhance the flavor.
Garnish with chopped fresh parsley if desired, and serve immediately with your favorite side dishes, such as sautéed spinach, roasted potatoes, or pasta.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 191 mg | 15% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 588 mg | 13% | |
*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.
