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Chicken Valdostano

Chicken Valdostano

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Jen

Jen

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!

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Ingredients {{adjustedServings}} servings

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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

Directions

  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.
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Reviews

CSANDST1
24

CSANDST1

1/23/2003

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.

JAHNET
20

JAHNET

10/25/2005

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,

Suemck
19

Suemck

12/28/2005

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!

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