Chicken Valdostana
Chicken Valdostana is a classic Italian dish with tender chicken, prosciutto, mushrooms and cheese in a white wine sauce. It makes an easy yet elegant dinner.
Servings: 4 people
Equipment
- Cast Iron Skillet 10 to 12-Inch
Ingredients
- ½ Cup all-purpose flour
- ½ Teaspoon kosher salt
- ¼ Teaspoon black pepper
- 1 Pound chicken breast boneless and skinless, cut into 4 thin slices
- 4 Tablespoons olive oil
- 8 Ounces cremini mushrooms or baby bella mushrooms, sliced
- 2 Tablespoons salted butter
- 1 Tablespoons all-purpose flour
- 1 Cup white wine
- 1 Cup chicken stock
- 2 to 4 slices prosciutto
- 4 Ounces fontina cheese shredded
- fresh Italian parsley chopped, for garnish
Instructions
Prepare the Chicken
- In a wide, shallow bowl mix the flour with salt and pepper.
- Lightly dredge each chicken breast piece into the seasoned flour and shake off any excess flour. Set the floured chicken pieces on a tray aside.
- In a large oven-safe skillet, heat the olive oil over medium high heat for 1 minute.
- Add the chicken to the hot oil and cook for about 4 minutes, then turn it over and cook for an additional 4 minutes, until the center of the chicken reaches an internal temperature of at least 165°F.
- Remove the chicken from the pan and set it aside.
Cook the Mushrooms
- To the same skillet, add the sliced mushrooms and cook for about 5 minutes until browned. Remove the mushrooms to a small bowl and set aside.
Make the Sauce
- Reduce the heat to low and add 2 tablespoons of butter to the pan.
- Once the butter is melted, add a tablespoon of flour and whisk together until completely blended.
- Brown this roux over low heat for about 2 minutes.
- Add the white wine and whisk until smooth.
- Simmer for about 2 minutes then add the chicken stock and continue simmering for 4 or 5 minutes.
Assemble the Dish
- Preheat the oven to the low broil setting.
- Turn off the heat.
- Add the cooked seared chicken back to the pan and top each piece of chicken with a slice of prosciutto.
- Top with the cooked mushrooms and sprinkle the shredded fontina over the top.
Broil, Garnish and Serve
- Place the skillet in the preheated oven and broil for 2 to 3 minutes, until the cheese is melted and bubbly.
- Serve hot, garnished with freshly chopped Italian parsley.
Notes
Don’t overcook chicken: Keep it juicy by searing just until golden.
Deglaze well: Scrape up all browned bits when adding wine for maximum flavor.
Broil briefly: Watch closely so the cheese melts without burning.
Use fresh parsley: It adds bright flavor and color before serving.
Deglaze well: Scrape up all browned bits when adding wine for maximum flavor.
Broil briefly: Watch closely so the cheese melts without burning.
Use fresh parsley: It adds bright flavor and color before serving.
Nutrition
Calories: 577kcal | Carbohydrates: 20g | Protein: 37g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 813mg | Potassium: 828mg | Fiber: 1g | Sugar: 3g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 2mg
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