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This elegant Chicken Valdostana transforms simple chicken breasts into a restaurant-worthy dish through a thoughtful layering of flavors. Tender chicken is seared until golden, then topped with earthy mushrooms, salty prosciutto, and creamy Fontina cheese. A sophisticated white wine sauce brings everything together, creating a dish that's both refined and comforting. Originally from Italy's Aosta Valley region, this recipe maintains the essence of the classic while being approachable for home cooks.
Years of perfecting this dish taught me that quality ingredients and proper technique create something extraordinary.
Essential Ingredients Selection
- Even-sized chicken breasts ensure uniform cooking
- High-quality prosciutto adds perfect saltiness
- Real Fontina cheese provides ideal melt
- Good white wine creates flavorful sauce
Choose wine you'd enjoy drinking - it significantly impacts sauce flavor.
Detailed Cooking Instructions
- 1. Begin with chicken preparation.
- Ensure breasts are uniform thickness, either by slicing horizontally or gentle pounding. Pat dry with paper towels and season generously with salt and pepper. Dredge in flour, shaking off excess. This creates perfect surface for browning and helps thicken sauce later.
- 2. Heat large oven-safe skillet over medium-high heat.
- Add butter and olive oil - combination prevents butter from burning while adding rich flavor. Once oil is shimmering, add chicken without crowding. Cook 4-5 minutes per side until golden brown and cooked through. Transfer to plate.
- 3. In same skillet, sauté mushrooms
- until golden and moisture evaporates, about 5-7 minutes. Don't stir too frequently - this allows proper browning. Remove and set aside. Add remaining butter and flour, whisking to create roux. Cook 1-2 minutes to remove raw flour taste.
- 4. Gradually add wine,
- whisking constantly to prevent lumps. Scrape bottom of pan to incorporate browned bits. Let wine reduce slightly, then add broth. Simmer until sauce thickens enough to coat back of spoon. Add thyme if using.
- 5. Return chicken to pan,
- top with mushrooms, prosciutto, and Fontina. Broil 2-3 minutes until cheese melts and bubbles. Watch carefully to prevent burning.
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The key is building layers of flavor at each step - don't rush the process.
Storage Solutions
Store leftover chicken in airtight container up to 3 days in refrigerator. Reheat gently in oven at 350°F until warmed through, adding splash of broth to maintain sauce consistency. While possible to freeze, texture of cheese and prosciutto may change, so best enjoyed fresh. If planning ahead, prepare components separately and assemble just before serving.
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Serving Suggestions
Serve immediately while cheese is hot and bubbly. Pair with buttered pasta, creamy risotto, or roasted potatoes to soak up delicious sauce. Add steamed vegetables or crisp salad for complete meal. For elegant presentation, spoon extra sauce around chicken and garnish with fresh herbs.
Troubleshooting Tips
If sauce is too thin, simmer longer before returning chicken. For thick sauce, thin with warm broth. When cheese browns too quickly, lower oven rack. If chicken is browning too fast, reduce heat and add splash of broth. For uneven melting, ensure cheese is room temperature before broiling.
Make-Ahead Strategies
Prepare chicken and sauce up to 24 hours ahead, storing separately. Cook mushrooms and store separately. When ready to serve, reheat sauce, add chicken, then top with room temperature prosciutto and cheese before broiling. Have all components measured and ready for efficient assembly.
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Frequently Asked Questions
- → Can I use different cheese?
- Gruyere or Mozzarella work well in place of Fontina
- → What white wine is best?
- Use a dry white wine like Pinot Grigio or Sauvignon Blanc
- → Can I make this ahead?
- Prepare up to adding cheese, then broil just before serving
- → Why dredge in flour?
- Flour helps create a golden crust and thickens the sauce
- → No broiler? What can I do?
- Cover pan and cook on low until cheese melts