- Meat and poultry
- Popular chicken
- Easy chicken
- Quick chicken
Chicken Valdostana is an Italian chicken recipe originally from the Val D'Aosta region of northern Italy. It's absolutely delicious and impressive, yet quite easy to make!
175 people made this
- 2 tablespoons plain flour
- 6 skinless, boneless chicken breast fillets - pounded thin
- 55g unsalted butter
- 10 fresh mushrooms, sliced
- 180ml dry white wine
- 180ml chicken stock
- 3 tablespoons chopped fresh parsley
- 1 teaspoon freshly ground white pepper
- 6 slices thinly sliced prosciutto
- 6 slices fontina cheese
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Lightly flour chicken breasts, shaking off excess flour. In a large frying pan over low heat, melt butter. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
- Increase heat to medium-low. Add mushrooms and saute until juices are rendered, about 4 minutes. Add wine and simmer until reduced by 1/4, about 3 to 4 minutes. Increase heat to medium-high. Add stock, parsley and pepper and simmer until sauce reduced to 225ml, about 10 minutes.
- Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to frying pan and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.
Fontina is a mild but flavourful Italian cheese. In a pinch you can use Gruyère, Emmental or Edam instead.
Reviews & ratingsAverage global rating:(150)
Reviews in English (110)
This was VERY tasty. I used low-fat margarine; omitted mushrooms; added chopped basil and used provolone. This is just as good as any chicken dish from an Italian restaurant. If my too-picky husband liked it.-27 Apr 2001
Been looking for a recipe like this. Was intoduced to Fontina cheese in a hi-end Italian restaurant. This is an almost exact replica. Only thing I added was a dash of lemon juice. Fabulous. Had Ceasar salad and garlic mashed potatos with it,-25 Oct 2005
I LOVE fontina cheese and this recipe uses it perfectly. This was fantastic, but next time I would probably only use 1/2 tsp. of the white pepper, it was a little too strong. Thanks for a "keeper" that I will definately be making again and again!-28 Dec 2005