Chicken Valdostana

Classic Italian Favorite

Course: Main Course

Cuisine: Italian

Keyword: Fresh

Prep Time: 10

Cook Time: 20

Servings:

Calories: 287kcal

Cut chicken horizontally into cutlets. Place each cutlet 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.
2 Chicken Breast
In a shallow dish, spread out the flour. Lightly dredge each rolled chicken breast in the flour, shaking off any excess. This will help to create a nice crust and thicken the sauce later.
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.
2 tbsp Olive Oil
In the same skillet, melt the butter over medium heat. Add the flour and sauté for about 1 minute. Pour in the white wine, using a whisk to deglaze the pan and scrape up any browned bits. Allow the wine to simmer and reduce by half.
2 tbsp All Purpose Flour, 2 tbsp Butter, 1/3 C Dry White Wine, 1/2 C Chicken Broth
Next, add the chicken broth to the skillet. Season with salt and pepper to taste. Return the chicken to the skillet, spooning some of the sauce over each piece. .
Add a slice of prosciutto and fontina to each cutlet. Cover the skillet and simmer for about 10 minutes, until the chicken is cooked through and the sauce has thickened.
4 Slices Prosciutto, 4 Slices Fontina Cheese
Plate and serve with your favorite side.