Chicken Valdostano
Indulge in the rich, Italian-inspired flavors of Chicken Valdostano, a dish that effortlessly combines elegance and comfort. Tender, golden pan-seared chicken breasts are layered with savory prosciutto and creamy Fontina cheese, then finished in the oven for a beautifully melted topping. The star of this recipe is the luscious white wine sauce, infused with chicken stock and a hint of heavy cream for a silky, decadent finish. Ready in just 40 minutes, this dish is perfect for an impressive dinner that’s surprisingly simple to prepare. Serve Chicken Valdostano with mashed potatoes or roasted vegetables to soak up every drop of the flavorful sauce, or enjoy it alongside a crisp green salad for a lighter pairing. Whether it’s a cozy weeknight treat or an elegant meal for entertaining, this recipe is a true show-stopper. Keywords: Chicken Valdostano recipe, Italian chicken dishes, creamy white wine sauce, prosciutto and Fontina cheese chicken, easy chicken dinner.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cups Dry white wine
- 0.5 cups Chicken stock
- 0.25 cups Heavy cream
- 4 slices Prosciutto
- 4 slices Fontina cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/2 inch thick.
In a shallow bowl, combine the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
Heat the olive oil and butter in a large, oven-safe skillet over medium heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown. Remove the chicken breasts from the skillet and set aside.
In the same skillet, deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine reduce for 1-2 minutes.
Add the chicken stock and heavy cream to the skillet. Stir well, and let the sauce simmer for 5 minutes, or until slightly thickened.
Return the chicken breasts to the skillet, spooning some of the sauce over them.
Top each chicken breast with a slice of prosciutto and a slice of Fontina cheese.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
Remove the skillet from the oven and let the dish rest for 2-3 minutes. Garnish with fresh parsley, if desired.
Serve the Chicken Valdostano with the white wine sauce over the top. Pair with sides like mashed potatoes, roasted vegetables, or a simple salad.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 190 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 558 mg | 12% | |
*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.
