Chicken Valdostana: A Taste of Italy You’ll Love

Are you in the mood for a delectable, restaurant-quality meal that you can easily prepare at home? Look no further than Chicken Valdostana! This classic Italian dish brings together tender chicken breasts, savory prosciutto, creamy fontina cheese, and a rich white wine sauce to create a harmony of flavors that is both comforting and sophisticated. In this blog post, I’m going to guide you through the steps to recreate this culinary masterpiece in your own kitchen.

Why You’ll Love It

Chicken Valdostana, or ‘Pollo alla Valdostana,’ originates from the Aosta Valley in northern Italy. This region is renowned for its alpine scenery and hearty cuisine, which is influenced by both Italian and French culinary traditions. The dish derives its name from the Valdostana breed of cattle, known for producing high-quality milk used in making Fontina cheese. Originally, people created this recipe to highlight the local produce, including prosciutto and fresh herbs. Consequently, today, people continue to enjoy Chicken Valdostana for its rich flavors and elegant presentation.

The Perfect Combination of Ingredients

The first bite of Chicken Valdostana will transport you to the Italian Alps. The juicy chicken breast pairs beautifully with the salty prosciutto, while the melted fontina cheese adds a luscious, creamy texture. The white wine sauce, infused with garlic and sage, ties everything together, providing a burst of flavor that is simply irresistible.

Easy Yet Impressive

Despite its gourmet appearance, Chicken Valdostana is surprisingly easy to make. In fact, it’s perfect for a weeknight dinner when you want something special, or even for an intimate dinner party where you want to impress your guests. Moreover, with just a few simple ingredients and a bit of technique, you can create a dish that looks and tastes like it belongs in a fine dining restaurant. Consequently, this recipe is not only elegant but also accessible for home cooks.

What’s Needed

Before we dive into the cooking process, let’s gather all the ingredients and tools you’ll need:

Ingredients

• 2 boneless, skinless chicken breasts
• 4 slices of prosciutto
• 4 slices of fontina cheese
• 1 cup all-purpose flour (for dredging) + 2 Tbsp
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/3 cup dry white wine
• 1/2 cup chicken broth
• Salt and pepper to taste

Tools

• Meat mallet or rolling pin
• Plastic wrap or parchment paper
• Sharp knife
• Large skillet
• Tongs
• Whisk
• Measuring cups and spoons

Once you have everything ready, it’s time to get started!

Getting Started

Step 1: Prepare the Chicken

Begin by flattening the chicken breasts to an even thickness of about 1/2 inch. Place each breast between two sheets of plastic wrap or parchment paper, and gently pound with a meat mallet or rolling pin. This ensures that the chicken cooks evenly and remains tender.

Step 2: Dredge the Chicken

In a shallow dish, spread out the flour. Lightly dredge each chicken breast in the flour, shaking off any excess. This will help to create a nice crust and thicken the sauce later.

Step 3: Sear the Chicken

In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side, until they are golden brown. Remove the chicken from the skillet and set aside.

Step 4: Make the Sauce

In the same skillet, melt the butter and remaining flour over medium heat and whisk until combined. Cook the flour down for about a minute or two to get rid of the raw flour taste. From there, reduce the heat to low and pour in the white wine, using a whisk to de-glaze the pan and scrape up any browned bits. Allow the wine to simmer and reduce by half.

Next, add the chicken broth and to the skillet. Season with salt and pepper to taste. Return the chicken to the skillet, spooning some of the sauce over each piece. Let this simmer for about two minutes.

Step 5: Assemble the Chicken Valdostana

Lay a piece of prosciutto on top of each chicken cutlet and top with a slice of fontina cheese (I cut mine in half). Cover the skillet and simmer for about 10 minutes, until the chicken is cooked through the sauce has thickened, and the cheese has melted.

Finishing Touches

Check for Doneness

To ensure the chicken valdostana is fully cooked, use an instant-read thermometer. The internal temperature should read 165°F (75°C). If you don’t have a thermometer, you can cut into one of the cutlets to check that the juices run clear.

Plate and Garnish

Once the chicken is done, remove the chicken Valdostana and transfer to a serving platter. Spoon the remaining sauce over the chicken and sprinkle with fresh parsley (optional) for a burst of color and flavor.

Pair with Perfect Sides

Chicken Valdostana pairs wonderfully with a variety of side dishes. For a complete Italian meal, consider serving it with creamy polenta, roasted vegetables, or a simple arugula salad. A glass of the same dry white wine used in the sauce will complement the meal beautifully. Here it is served with a simple sauteed broccollini. Enjoy this simple yet flavorful meal!

Final Thoughts

There you have it: Chicken Valdostana, a delicious and elegant dish that brings the flavors of Italy right to your table. With its rich history, harmonious blend of ingredients, and straightforward preparation, it’s no wonder this recipe is a favorite among food enthusiasts. Don’t hesitate to try it at home and share it with your loved ones. Buon appetito!

if you like this recipe try some of our other favorites such as Chicken Cordon bleu or Low Carb Chicken Crust Pizza!