Chicken Valdostano

Chicken Valdostano

97

"Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more? Here's the recipe YOU asked for!"

Ingredients

40 m {{adjustedServings}} servings 406 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. Lightly flour chicken breasts, shaking off excess flour. In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned, about 2 minutes each side. Remove with slotted spatula and set aside.
  2. 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 1 cup, about 10 minutes.
  3. Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Transfer chicken to individual plates and top each with some of the mushroom sauce before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

97
  1. 133 Ratings

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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 ...

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. Ha...

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 "kee...